Food manufactures' fresh logistics control: comprehensive control of quantitative freshness, HACCP, ISO 9000S and ISO 14000S: No.4 quantitative relation between natural degradation and degradation by microbial contamination as a TTT expansion concep

A. HARA

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Food manufactures' fresh logistics control: comprehensive control of quantitative freshness, HACCP, ISO 9000S and ISO 14000S: No.4 quantitative relation between natural degradation and degradation by microbial contamination as a TTT expansion concep

机译：食品制造商的新鲜物流控制：定量新鲜度，HACCP，ISO 9000S和ISO 14000S的全面控制：自然降解与微生物污染降解之间的第4个定量关系，作为TTT扩展概念

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来源
《食品工業》 |1999年第2期|共12页
作者
A. HARA;
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原文格式 PDF
正文语种 jpn
中图分类食品工业;
关键词
food storage; food degradation; microbial contamination; quantitative relation;

机译：食品储藏;食品降解;微生物污染;定量关系;

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1. Food manufactures' fresh logistics control: comprehensive control of quantitative freshness, HACCP, ISO 9000S and ISO 14000S: No.4 quantitative relation between natural degradation and degradation by microbial contamination as a TTT expansion concep [J] . A. HARA 食品工業 . 1999,第2期

机译：食品制造商的新鲜物流控制：定量新鲜度，HACCP，ISO 9000S和ISO 14000S的全面控制：自然降解与微生物污染降解之间的第4个定量关系，作为TTT扩展概念
2. Food manufacturers' fresh logistics control: comprehensive control of quantitative freshness, HACCP, ISO 9000S and ISO 14000S: No.15 quantitative freshness control of foods under distribution at normal temperature [J] . A. HARA 食品工業 . 1999,第24期

机译：食品制造商的新鲜物流控制：定量新鲜度，HACCP，ISO 9000S和ISO 14000S的全面控制：常温配送下的食品定量新鲜度控制第15条
3. Food manufacturers' fresh logistics control: comprehensive control of quantitative freshness, HACCP, ISO 9000S and ISO 14000S: No.15 quantitative freshness control of foods under distribution at normal temperature [J] . A. HARA 食品工業 . 1999,第24期

机译：食品制造商的新物流控制：综合控制定量新鲜度，HACCP，ISO 9000s和ISO 14000S：No.15在常温下分布下的食物的定量新鲜度控制
4. Comparison of three 15N methods to correct for microbial contamination when assessing in situ protein degradability of fresh forages [O] . Kammoun M., Ammar H., Théwis A., 2014

机译：评估新鲜草料原位蛋白质降解性时三种三种校正细菌污染的15N方法的比较

Food manufactures' fresh logistics control: comprehensive control of quantitative freshness, HACCP, ISO 9000S and ISO 14000S: No.4 quantitative relation between natural degradation and degradation by microbial contamination as a TTT expansion concep

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