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Akademický článek

Autor: 李星颖¹, 陈维怡¹, 金龙妹^2,3, 张晓华^2,3, 杨凤云⁴, 沈恋迪⁴, 张欣文⁵, 喇雪娜¹, 娜扎凯提·阿不都克里木¹, 谢震宇⁶, 朱小玲⁷, 王丽⁸, 蒋泓^1,3 h_jiang@fudan.edu.cn

Publikováno v: Fudan University Journal of Medical Sciences. Jul2021, Vol. 48 Issue 4, p520-526. 7p.

Dissertation/ Thesis

Quality Assessments of Vegetarian Meat Sauce During Hazard Analysis Critical Control Points (HACCP) Manufacture Processing and Storage in Cold Temperature

Autor: Chen Wei-I, 陳維怡

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This study was cooperated with the company. We carry out hazard analysis critical control points（HACCP）in the case of vegetarian meat sauce and assessment of cold chain business. The company's vegetarian meat sauce frozen products were m

Externí odkaz: http://ndltd.ncl.edu.tw/handle/53263683670248976457

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