摘要
在实际工作中,当熟食店的熟肉制品被送检时,为了能准确、有效地反映其亚硝酸盐含量的真实数据,就必须要确定它的检测时限。通过实验证明,熟食店的熟肉制品中亚硝酸盐含量的检测时限确定为1天,即样品抽回后应当在24h内检测完,贮存温度可以是冷藏0～4℃或冷冻-15～-18℃,就实际情况而定。
In practical work, in order to inspect ly, the testing time limit must be determined. the deli meats nitrite contents accurately and efficient- Experiments indicate the testing time limit of nitrite contents in deli meats should be one day. This means the extracted sample should be tested within 24 hours when delivered to lab. The storage condition of sample is that refrigerated storage at 0～4 ℃ or frozen at -15～-18 ℃, which depends on its practical situation.
出处
《中国调味品》
CAS
北大核心
2013年第1期96-98,107,共4页
China Condiment
基金
无锡市产品质量监督检验所科技项目(2011ZJKJ001)
