2Ioannis s, Arvanitoyannis and Athina Traikou. A compre- hensive review of the implementation of hazard analysis critical control point (HACCP)to the production of flour and flour-based produets[J].Food Science and Nutrition,2005,45 : 327-370. 被引量:1
6Lana k Berghofer, Ailsa D.Hocking, Di MiskeUy, et al.Microbiology of wheat and flour milling in Australia[Y 1.International Journal of Food Microbiology, 2003,85 : 137-149. 被引量:1