| 熟冻南美白对虾凤尾虾仁的工艺与质量管理 |
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| 引用本文： | 李丽.熟冻南美白对虾凤尾虾仁的工艺与质量管理[J].浙江海洋学院学报(自然科学版),2004,23(2):155-157. |
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| 作者姓名： | 李丽 |
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| 作者单位： | 舟山水产学校,浙江,舟山,316004 |
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| 摘 要： | 报告了熟冻南美白对虾凤尾虾仁的工艺流程及操作要点,探讨了加工工艺中的危害分(HACCP)及卫生标准操作规范(SSOP)的管理措施.
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| 关 键 词： | 南美白对虾 熟冻 危害分析和关键点控制 卫生标准操作规范 |
| 文章编号： | 1008-830X(2004)02-0155-03 |
The Technology and Quality Administration of Cooked Frozen White Shrimp Peeled tail- on |
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| LI-Li.The Technology and Quality Administration of Cooked Frozen White Shrimp Peeled tail- on[J].Journal of Zhejiang Ocean University(Natural Science Edition),2004,23(2):155-157. |
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| Authors: | LI-Li |
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| Abstract: | This paper introduces the technology and key points in processin g Cooked Frozen white shrimp peeled tail-on and probes the Hazard Analysis and Critical Control Point (HACCP) as well as the management measures in the Sanitat ion Standard Operation Practice(SSOP)during the course of food processing. |
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| Keywords: | white shrimp cooked frozen HACCP SSOP |
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