Hazard Analysis and Critical Control Point Used in Gong-wan Processing

Home > Archive>Volume 20, Issue 4, 2001 >

Hazard Analysis and Critical Control Point Used in Gong-wan Processing
DOI:
                        
CSTR:
                        [cstr]
                    
Author:
                        
Affiliation:
Clc Number:TS207.7
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

Hazard analysis about gong wan processing was carried out using the principle and method of HACCP. Mellow and cooking are critical control points according to the study and analysis of processing site and product quality. The sanitation and quality of go

Reference

Cited by

Get Citation

QIAN He, WANG Jing hua, ZHOU Yi hua . Hazard Analysis and Critical Control Point Used in Gong-wan Processing[J]. Journal of Food Science and Biotechnology,2001,20(4).

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:
Adopted:
Online:
Published:

Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

Get Citation

Share

Article Metrics

History

Article QR Code

WeChat

Mobile website