| 栅栏技术延长牦牛腱子制品货架期的应用研究 |
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| 引用本文： | 赵静,莫海花,李红征. 栅栏技术延长牦牛腱子制品货架期的应用研究[J]. 食品研究与开发, 2006, 27(7): 193-195 |
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| 作者姓名： | 赵静 莫海花 李红征 |
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| 作者单位： | 青海大学农牧学院 青海西宁810003(赵静，莫海花)，青海绿草源食品有限公司 青海大通810100(李红征) |
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| 摘 要： | 通过对牦牛腱子加工过程中原料、辅料、各加工工序及用具中微生物消长情况的研究,在危害分析关键控制点（HACCP）的基础上,应用栅栏技术（HT）控制微生物,提高成品率,延长产品的货架期.
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| 关 键 词： | 牦牛腱子 危害分析关键控制点 栅栏技术 货架期 |
| 收稿时间： | 2005-12-18 |
| 修稿时间： | 2005-12-18 |
STUDY ON EXTENDING SHELF LIFE OF YAK TENDON PRODUCT WITH HURDLE TECHNOLOGY |
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| ZHAO Jing, MO Hai-hua, LI Hong-zheng. STUDY ON EXTENDING SHELF LIFE OF YAK TENDON PRODUCT WITH HURDLE TECHNOLOGY[J]. Food Research and Developent, 2006, 27(7): 193-195 |
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| Authors: | ZHAO Jing MO Hai-hua LI Hong-zheng |
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| Affiliation: | 1. Faculty of Agriculture and Husbandry, Qinghai University, Xining 810016, Qinghai, China; 2. Qinghai LVCAOYUAN Food Co., Ltd, Datong 810100, Qinghai, China |
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| Abstract: | The microbial diminution and growth occurred in the yak tendon product processing,especially in the material,ingradients,the technological process and appliance.On the basis of hazard analysis critical control points(HACCP),hurdle technology(HT)is applied to control the growth and spread of microbes,so that the shelf life will be extended. |
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| Keywords: | Yak tendon hazard analysis critical control points hurdle technology shelf life |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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