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ZHANG Donglai, DONG Qingli.
Risk Management and Control of Foodborne Pathogens
[J]. FOOD SCIENCE, 2016, 37(17): 281-288.
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| [2] |
CHENG Li.
Current Situation and Improvement Strategies of Meat Product Safety in China
[J]. FOOD SCIENCE, 2010, 31(19): 465-468.
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| [3] |
CHEN Ying, LU Zhou-Min, LI Zhi-Xi.
Study on Processing and HACCP Controlling of Pyracantha fortuneana Beverage
[J]. FOOD SCIENCE, 2007, 28(8): 598-601.
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| [4] |
LIU Xian-De, DUAN Qi-Jia, SHE Rui-Ping.
Problem Existing and Suggestions on Implementation and Establishment of HACCP System in China
[J]. FOOD SCIENCE, 2007, 28(5): 369-373.
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| [5] |
LIN Zhen, LIN Mei-Xi, CHEN Mei-Ying, CHEN Tian-Shun, CHEN Jin-Quan.
Study on Microbial Control Effect of HACCP System on Quick-frozen Green Soy Bean
[J]. FOOD SCIENCE, 2007, 28(12): 222-225.
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| [6] |
LI Shan, CONG Pei-Jiang, QIAN Ying, CHEN Qing.
Research on Application of HACCP in Process of Beef Bones Extract Production
[J]. FOOD SCIENCE, 2007, 28(11): 646-648.
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| [7] |
BAI Fu-yu,CHEN Chu-rui,ZHENG Hua,JIANG Ai-min,ZHUANG Pei-rui,GONG Li.
Study on the Processing of New Techniques and Quality Control System of Chinese Guangdong Dried Meat Floss
[J]. FOOD SCIENCE, 2006, 27(12): 858-862.
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| [8] |
XU Li-ping.
Relationship Between Hazard Analysis and Critical Control Point and Foodborne Diseases
[J]. FOOD SCIENCE, 2006, 27(12): 878-881.
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| [9] |
Zhang-Hui-Cai, Zheng-Pi-E, Yang-Zhi-Gang.
Study on the Suitability of ISO22000 Certification in China
[J]. FOOD SCIENCE, 2006, 27(11): 556-559.
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| [10] |
GU Shu-Qin, LU Da-Xin.
Application of HACCP on Preserved Apricot Production
[J]. FOOD SCIENCE, 2005, 26(9): 660-661.
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| [11] |
ZHOU Jin-Ling.
Application of HACCP in Processing of Chicken Essence Seasoning
[J]. FOOD SCIENCE, 2005, 26(8): 567-569.
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| [12] |
PENG Jian-Hong, PENG Ya-La.
U.S. Meat and Poultry Inspection System and Its Inspiration on the Safety of Meat Products in Our Country
[J]. FOOD SCIENCE, 2004, 25(5): 198-202.
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| [13] |
CHEN De-Jing, LI Xin-Sheng.
Application of HACCP in Processing of Dried Xianggu Mushroom
[J]. FOOD SCIENCE, 2004, 25(4): 206-209.
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| [14] |
QIAO Shu-Qing, ZHANG Jian-Jun, LIU Zhi-Guang.
The Application of HACCP in the Production of Yogurt
[J]. FOOD SCIENCE, 2004, 25(11): 452-456.
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| [15] |
LIN Qin-Bao, LI Xiao-Dong, BAI Song-Tian.
Application of HACCP on Tartary Buckwheat Healthful Tea
[J]. FOOD SCIENCE, 2004, 25(10): 451-454.
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