Abstract：The influencing factors of aerobic bacterial count had been researched during the process of swine slaughter. The changes of aerobic bacterial count on the surface of pork and facilities have been investigated, to provide the foundation of the apply of HACCP system in the process of chilling pork.
杜海全；任发政；郑立红；王自学；刘均贻. 冷却猪肉生产中菌落总数的变化规律[J]. 肉类研究, 2005, 19(11): 34-36.
Du Haiquan;Ren Fazheng;Zheng Lihong;Wang Zixue;Liu junyi. Changes of Aerobic Bacterial Count in the Process of Chilling Pork. Meat Research, 2005, 19(11): 34-36.
2005, Vol. 19 
