首页> 外文OA文献 >MICROBIOLOGICAL HAZARDS IN MINIMALLY PROCESSED FOODS AND EFFECTIVE METHODS TO ELIMINATE THEM

【2h】

MICROBIOLOGICAL HAZARDS IN MINIMALLY PROCESSED FOODS AND EFFECTIVE METHODS TO ELIMINATE THEM

机译：微生物危害在微生物的食物中和消除它们的有效方法

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Paulina Nowicka; Aneta Wojdyło; Jan Oszmiański;
展开▼
作者单位

展开▼
年度 2014
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Food of plant origin: production methods and microbiological hazards linked to food‐borne disease. Reference: CFT/EFSA/BIOHAZ/2012/01 Lot 2 (Food of plant origin with low water content such as seeds, nuts, cereals, and spices) [J] . Evelyn Hackl, Alexandra Ribarits, Nives Angerer, EFSA supporting publications . 2013,第4期

机译：植物性食品：与食源性疾病相关的生产方法和微生物危害。参考：CFT / EFSA / BIOHAZ / 2012/01批次2（植物性食品，水分含量低，例如种子，坚果，谷物和香料）
2. Food of plant origin: production methods and microbiological hazards linked to food‐borne disease. Reference: CFT/EFSA/BIOHAZ/2012/01 Lot 1 (Food of plant origin with high water content such as fruits, vegetables, juices and herbs) [J] . Evelyn Hackl, Christine H?lzl, Cornelia Konlechner, EFSA supporting publications . 2013,第4期

机译：植物性食品：与食源性疾病相关的生产方法和微生物危害。参考：CFT / EFSA / BIOHAZ / 2012/01批次1（植物性食品，水分含量高，例如水果，蔬菜，果汁和草药）
3. The concept of using bacteriophages to improve the microbiological quality of minimally processed foods [J] . Wójcicki Micha?, B?a?ejak Stanis?aw, Gientka Iwona, Acta Scientarum Polonorum Technologia Alimentaria . 2019,第4期

机译：使用噬菌体改善最低限度加工食品的微生物质量的概念
4. An Effective Data Processing Method to Eliminate Environmental Disturbance for Strap-down North Finder [C] . DENG Zhihong, WANG Qingzhe, FU Mengyin, Systems and Control in Aerospace and Astronautics, 2008. ISSCAA 2008. . 2008

机译：一种有效的数据处理方法，可消除捷联式北寻星仪对环境的干扰
5. Implementation and microbial verification of HACCP (Hazard Analysis and Critical Control Point) systems and HACCP intervention methods in meat processing establishments for the reduction of foodborne pathogens. [D] . Dormedy, Erin Stafford. 1999

机译：在肉类加工企业中减少危害食源性病原体的HACCP（危害分析和关键控制点）系统和HACCP干预方法的实施和微生物验证。
6. Microbiological hazard analysis of ready-to-eat meats processed at a food plant in Trinidad West Indies [O] . Stacey-Marie Syne, Adash Ramsubhag, Abiodun A. Adesiyun 2013

机译：西印度群岛特立尼达一家食品厂加工的即食肉的微生物危害分析
7. Food of plant origin: production methods and microbiological hazards linked to food‐borne disease. Reference: CFT/EFSA/BIOHAZ/2012/01 Lot 2 (Food of plant origin with low water content such as seeds, nuts, cereals, and spices) [O] . Evelyn Hackl, Alexandra Ribarits, Nives Angerer, 2013

机译：植物源性食物：与食品传播疾病相关的生产方法和微生物危害。参考：CFT / EFSA / BIOHAZ / 2012/01 LOT 2（植物原产地的食物，含水量低，如种子，坚果，谷物和香料）
8. Microbiological Aspects of Indonesian Irradiation Research. An Evaluation of Cl. Botulinum and V. parahaemolyticus as Potential Hazards in Indonesian Irradiated Products. Part of a Coordinated Programme on the Wholesomeness of the Process of Food Irradiation. Final Report for the Period 15 December 1972 - 14 December 1976 [R] . Suhadi, F. 1977

机译：印度尼西亚辐照研究的微生物学方面。对Cl的评价。肉毒杆菌和副溶血性弧菌作为印度尼西亚辐照产品的潜在危害。关于食品辐照过程健康的协调计划的一部分。 1972年12月15日至1976年12月14日期间的最终报告

MICROBIOLOGICAL HAZARDS IN MINIMALLY PROCESSED FOODS AND EFFECTIVE METHODS TO ELIMINATE THEM

著录项

引文网络

相似文献

相关主题

期刊订阅