摘要
对现行食醋的国家卫生标准———大肠菌群的检验方法进行探讨,重点分析大肠菌群作为食醋卫生检验标准的检出限与检验方法之间的相互关系,并提出了食醋中大肠菌群检验方法的修改建议。
The national microbiological hygienic criteria for vinegar currently in effect were revived.The relationship between hygienic criteria and evaluation method for vinegar was mainly elaborated and also the revision measure were proposed to the vinegar hygienic microbiological criteria in this paper.
出处
《中国调味品》
CAS
北大核心
2005年第4期49-52,共4页
China Condiment
关键词
食醋
大肠菌群
卫生标准
检验方法
vinegar
coliform
hygienic criteria
identification method
