FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (1): 83-89.
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ZHANG Zi-Ping
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Published:
Abstract: Chilled meat was the fresh meat cut and deboned after quickly chilling to 0-4 ℃within 24 hours. The temperature of chilled meat was kept at 0-4℃ during packaging, distributing and being retailed. The quality of chilled meat was controlled by HACCP system.
Key words: Chilled meat Packaging HACCP system.
ZHANG Zi-Ping. Technique and Quality Control of Chilled Meat[J]. FOOD SCIENCE, 2001, 22(1): 83-89.
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