浅谈西式火腿肠质量控制  

A Preliminary Discussion on the Quality Control for Ham-sausage

作　　者：李开雄[1] 李应彪[1] 

机构地区：[1]石河子大学工学院食品科学系,新疆石河子832003

出　　处：《肉类研究》2000年第2期25-26,29,共3页Meat Research

摘　　要：本文对西式火腿肠在加工过程中容易出现质量问题的工序和如何稳定产品质量进行了探讨 ,找出了影响产品质量的因素 。The problems easily happened in processing of Hamsausage as well as how to keep the product quality constant were investigated.The factors affecting the product quality were found,and ideas on how to solve the problems were put forward.

关 键 词：西式炎腿肠 稳定性 质量控制 微生物 环境卫生 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]