摘要
通过比较国内外即食熟肉微生物限量标准,调研餐饮业售卖即食熟肉卫生情况,为相关标准规范制定和餐饮业监管提供技术依据。
Comparing with the microbial limitation in instant cooked meat at home and abroad, the hygiene status of selling cooked meat in catering trade was surveyed. It also provided the technical basis for the preparation of some related standards and catering trade supervision.
出处
《肉类工业》
2013年第6期40-44,共5页
Meat Industry
基金
东莞市高等院校科研机构科技计划项目(2012108102055)
关键词
熟肉
即食食品
微生物限量
cooked meat
instant foods
microbial limitation
