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Meat Research
2001
,
Vol. 15
Issue (1)
: 18-20
DOI
: 10.7506/rlyj1001-8123-200101006
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Predictive Microbiology-Risk Evaluation
Li Qingchun Zhang Jingqiang He Zhifei Zeng Fankun
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Abstract
Prdictive microbiology risk evaluation steps and its applicationare briefly narrated.
Key words
：
predictive microbiology
risk evaluation
:
TS201.3
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200101006
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https://www.rlyj.net.cn/EN/Y2001/V15/I1/18
[1]
DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao.
Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia)
[J]. Meat Research, 2023, 37(5): 49-56.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2001, Vol. 15 Issue (1): 18-20 DOI: 10.7506/rlyj1001-8123-200101006
