煮熏香肠制品生产中危害因素分析

Russian State Agrarian University-Moscow State Agricultural Academy named after K. A. Timiryazev Pub Date : 1900-01-01 DOI:10.26897/978-5-9675-1855-3-2021-241

A.V. Garanova

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引用次数: 0

摘要

在这篇文章中，分析了生产熟熏香肠的危险。确定了关键控制点。提出了法规和技术文件，根据这些文件对熟熏香肠的质量和安全进行了监测。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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ANALYSIS OF HAZARDS IN THE PRODUCTION OF BOILED-SMOKED SAUSAGE PRODUCTS

In the article an analysis of the dangers in the production of cooked-smoked sausages is represented. Critical control points are identified. Regulatory and technical documents are presented, in accordance with which the quality and safety of cooked-smoked sausages is monitored.

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Russian State Agrarian University-Moscow State Agricultural Academy named after K. A. Timiryazev

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