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食品卫生安全准则HACCP简介 被引量:2

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作者 黄木姣
出处 《粮油食品科技》 2002年第6期39-39,共1页 Science and Technology of Cereals,Oils and Foods
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  • 1杨华,娄永江.我国水产品质量安全监测与标准化[J].黑龙江水产,2003,22(5):39-42. 被引量:4
  • 2莱斯特,王卫.栅栏技术在食品开发中的应用(上)[J].肉类研究,1996,10(1):42-47. 被引量:32
  • 3Guerrero, S.N., Campos, C.A., Alzamora, S.M.. Development of shelf stable seaweed by hurdle processing [J].Food Science & Technology International, 2000, 8(2):95-99.
  • 4Lothar Leistner, Leon G.M.Gorris.Food preservation by hurdle technology [J].Trends in Food Science & Technology February,1995 (6):56-61
  • 5R.C.Whiting, S.Sackitey, S.Calderone, et al.Model for the Survival of Staphylococcus aurous in Nongrowth Environments[J].International of Food Microbiology,1996 (31):231-243.
  • 6R.L.Buchanan.Predictive Food Microbiology [J]. Trends in Food Science and Technology,2003 (1):215-231.
  • 7许喜林 石英.预测食品微生物[J].广州食品工业科技,1999,(8):6-6.
  • 8Gibson.A.,M.N.Bratchell, T.A.Robert.Predicting microbial growth: growgh response of salmonellae in a laboratory medium as affected by pH sodium chloride and storage temperature [J] Jint.J.Food Microbiology,1988 (6):155-178.
  • 9P.J.Pamisello, P.C.Quantick.Application of Food Micromodel predictive software in the development of Hazard Analysis Critical Control Point systems [J]. Food Microbiology,1998 (15):425-439.
  • 10莱斯特,朱雪卿.新兴的预报微生物技术[J].肉类研究,1997,11(1):23-25. 被引量:5

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