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The bacteriological safety of unpasteurized cured meat products in response to the manufacturing processes.

机译：未经高温消毒肉类产品的细菌安全响应制造过程。

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Tamotsu SHIGEHISA; Ryoji YAMADA; Shiro TAJI; Kunihiro SHINAGAWA; Genji SAKAGUCHI;
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年度 1985
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1. Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures [J] . E. Borch, P. Arinder Meat Science . 2002,第3期

机译：红肉和即食肉制品中的细菌学安全性问题以及控制措施
2. Specificity of the production of traditional meat products and their safety using polish traditional cured meat products as example [J] . Alicja Migowska-Calik, Ma?gorzata Gomó?ka-Pawlicka, Jan Uradziński, African Journal of Microbiology Research . 2014,第10期

机译：以波兰传统腌制肉制品为例，说明传统肉制品的生产特异性及其安全性
3. Biochemical characteristics of dry-cured lacon (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives. [J] . Lorenzo J. M., Garcia-Fontan M. C., Franco I., Food Control . 2008,第12期

机译：整个生产过程中干腌的熏肉（西班牙传统的肉类产品）的生化特性以及最终产品的感官特性。某些添加剂的作用。
4. Study on Risk Assessment of Meat and Meat Products Quality Safety Based on Risk Matrix [C] . Xin Hai-hong, Fang Xiao-qian, Wang Yuan-yuan, International Conference on Mechatronics, Electronic, Industrial and Control Engineering . 2015

机译：基于风险基质的肉类产品质量安全风险评估研究
5. Evaluation and Exploration of Microbial Quality and Safety Aspects of Unpasteurized Retail Maine Dairy Products [D] . Alshaibani, Dhafer Ali Mohammed Hussein. 2020

机译：未经高温消毒零售缅因州乳制品的微生物质量和安全方面的评价与探索
6. Biochemical Properties Affecting the Nutritional Quality Safety and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds [O] . Ewelina Węsierska, Joanna Sobolewska-Zielińska, Małgorzata Pasternak, 2021

机译：影响从稀有原生猪品种肉类制造的干固化产品营养质量安全性和香气的生化特性
7. Toxin production by Clostridium botulinum types A and B in unpasteurized cured meat products held at 15 and 27.DEG.C. [O] . Tamotsu SHIGEHISA, Shunji KOZAKI, Genji SAKAGUCHI 1984

机译：在15和27.deg.c.的梭菌类型A和B中的毒素肉毒杆菌类型A和B在持有的未经腐烂的固化肉类产品中产生。
8. Equipment for Packing Meat and Cured Meat Products. (Poland). [R] . 1990

机译：肉类和腌制肉制品包装设备。（波兰）。

The bacteriological safety of unpasteurized cured meat products in response to the manufacturing processes.

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