| [1] |
ZHANG Donglai, DONG Qingli.
Risk Management and Control of Foodborne Pathogens
[J]. FOOD SCIENCE, 2016, 37(17): 281-288.
|
| [2] |
HUA Cong-ling, CHENG Wang-ming, ZHANG Lian-jun.
Supervisory Risk Assessment of Import and Export Food Safety Based on TOPSIS
[J]. FOOD SCIENCE, 2014, 35(9): 142-146.
|
| [3] |
CHENG Li.
Current Situation and Improvement Strategies of Meat Product Safety in China
[J]. FOOD SCIENCE, 2010, 31(19): 465-468.
|
| [4] |
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.
|
| [5] |
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.
|
| [6] |
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.
|
| [7] |
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.
|
| [8] |
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.
|
| [9] |
XU Li-ping.
Relationship Between Hazard Analysis and Critical Control Point and Foodborne Diseases
[J]. FOOD SCIENCE, 2006, 27(12): 878-881.
|
| [10] |
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.
|
| [11] |
GU Shu-Qin, LU Da-Xin.
Application of HACCP on Preserved Apricot Production
[J]. FOOD SCIENCE, 2005, 26(9): 660-661.
|
| [12] |
ZHOU Jin-Ling.
Application of HACCP in Processing of Chicken Essence Seasoning
[J]. FOOD SCIENCE, 2005, 26(8): 567-569.
|
| [13] |
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.
|
| [14] |
CHEN De-Jing, LI Xin-Sheng.
Application of HACCP in Processing of Dried Xianggu Mushroom
[J]. FOOD SCIENCE, 2004, 25(4): 206-209.
|
| [15] |
WEN Lian-Kui, XIE Chun-Yang, DU Feng-Hua, WANG Zhi-Tong.
Study on HACCP Application in Freeze-dried Wild Vegetables
[J]. FOOD SCIENCE, 2004, 25(11): 443-445.
|
