摘要
在冷却肉生产及流通中对各个环节的微生物污染状况调查之后，依照ＨＡＣＣＰ系统工作原理，建立有效的冷却肉卫生质量管理系统。
The first step is to check up the contemination of microorganism during processing and distributing of chilled meat .According to HACCP system principle,the second step is to establish the effective control system for chilled meat sanitation and quality.
出处
《肉类研究》
1999年第2期40-42,27,共4页
Meat Research
