| 腊羊肉加工工艺及关键控制点的研究 |
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| 引用本文： | 傅樱花,刘军,邢军.腊羊肉加工工艺及关键控制点的研究[J].食品工业,2006(1). |
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| 作者姓名： | 傅樱花 刘军 邢军 |
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| 作者单位： | 新疆大学生命科学与技术学院 (乌鲁木齐830046) |
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| 摘 要： | 对腊羊肉的加工工艺进行了研究,确定了腊羊肉的加工工艺参数,并提出了腊羊肉加工过程中的关键控制点,改善了羊肉加工制品的品质。
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| 关 键 词： | 腊羊肉 加工工艺 关键控制点 |
Study on the Processing Technique and CCPs of Cured Mutton |
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| Fu Ying-Hua,Liu Jun,Xing Jun College of Life Science and Technology,Xinjiang University.Study on the Processing Technique and CCPs of Cured Mutton[J].The Food Industry,2006(1). |
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| Authors: | Fu Ying-Hua Liu Jun Xing Jun College of Life Science and Technology Xinjiang University |
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| Affiliation: | Wulumuqi 830046 |
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| Abstract: | This study introduced the technique and critical control points (CCPs) during the processing of cured mutton. This is benefit for improving quality of mutton products. |
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| Keywords: | cured mutton processing technique CCPs |
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