| 微波杀菌白切鸡的工业化生产工艺要点 |
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| 引用本文： | 芮汉明,陈号川,郭凯.微波杀菌白切鸡的工业化生产工艺要点[J].食品与发酵工业,2008,34(9). |
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| 作者姓名： | 芮汉明 陈号川 郭凯 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 基金项目： | 公益性行业(农业)科研专项，广东省科技攻关项目 |
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| 摘 要： | 介绍了采用微波杀菌的白切鸡工业化生产工艺要点以及各工序之间的关系,归纳了影响白切鸡品质的关键控制点,并指出了今后相关的研究方向。
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| 关 键 词： | 白切鸡 微波杀菌 关键质量控制点 |
Analysis of Key Points of Microwave Sterilization Baiqie Chicken in Industrial Mass Production |
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| Rui Hanming,Chen Haochuan,Guo Kai.Analysis of Key Points of Microwave Sterilization Baiqie Chicken in Industrial Mass Production[J].Food and Fermentation Industries,2008,34(9). |
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| Authors: | Rui Hanming Chen Haochuan Guo Kai |
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| Abstract: | The article discussed the key points about processing Baiqie Chicken in industrial production by microwave sterilization,the relationships of each procedure、critical quality control factors and related research for the future. |
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| Keywords: | Baiqie Chicken microwave sterilizationm critical quality control factors |
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