整合低温乳化香肠加工过程交叉污染的 单增李斯特菌定量风险评估.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 134, doi. 10.7506/spkx1002-6630-201823021
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- Publication type:
- Article
Works by 江荣花
Results: 3
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低温乳化香肠加工过程中单核细胞增生 李斯特氏菌的限量标准建议.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 276, doi. 10.7506/spkx1002-6630-201822042
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- Article
3
肉制品加工过程中食源性致病菌交叉污染及 风险评估的研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 305, doi. 10.7506/spkx1002-6630-201807045
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- Article