| 書目名稱 | Microbiological Testing in Food Safety Management |
| 編輯 | International Commission on Microbiological Specif |
| 視頻video | http://file.papertrans.cn/634/633085/633085.mp4 |
| 圖書封面 |  |
| 描述 | 2. 11 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 CHAPTER 3-MEETING THE FSO THROUGH CONTROL MEASURES . . . . . . . . . . . . . . . 45 3. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 2 Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 3 Confirm That the FSO Is Technically Achievable . . . . . . . . . . . . . . . . . . . . . 48 3. 4 Importance of Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 3. 5 Performance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 3. 6 Process and Product Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 3. 7 The Use of Microbiological Sampling and Performance Criteria . . . . . . . . . 59 3. 8 Default Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 9 Process Validation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 10 Monitoring and |
| 出版日期 | Book 2002 |
| 關鍵詞 | Aflatoxin; HACCP; Salmonella; biological; environment; food; food processing; food safety; processing; toxin |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-1-4684-8369-7 |
| isbn_softcover | 978-1-4684-8371-0 |
| isbn_ebook | 978-1-4684-8369-7 |
| copyright | Springer Science+Business Media New York 2002 |
|Archiver|手機版|小黑屋|
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