查詢結果分析
相關文獻
- 去除生水餃之肉餡金黃色葡萄球菌之污染
- 原料肉經浸漬液處理對低脂中式香腸理化及貯藏壽命的影響
- 乳酸鈉及加馬輻射線照射對室溫貯藏中式香腸出血性大腸桿菌及金黃色葡萄球菌生長及存活之影響
- 添加乳酸菌與乳蛋白質水解物對醱酵香腸品質之影響
- Effects of Sodium Lactate and Storage Temperature on Growth and Survival of Staphylococcus aureus, Listeria monocytogenes and Salmonella in Chinese Sausages
- 豆腐廢水特性及其應用於乳酸菌培養之評估
- 舉重選手重量訓練後血液生化值的變化
- Reduction in Staphylococcus Aureus Wound Colonization by Using Nasal Mupirocin in Burn Patients
- Pyomyositis in Childhood: A Case Report
- Process Design and Economic Analysis of the Lactic Acid Production using Lactobacillus Amylovorus
頁籤選單縮合
題名 | 去除生水餃之肉餡金黃色葡萄球菌之污染=Decontamination of Staphylococcus aureus in Raw Meat Stuffing in Dumplings |
---|---|
作者 | 蔡鳳城; 呂靜怡; 何秋燕; 黃錦城; Tsai, Feng-cheng; Leu, Ching-yi; Ho, Chiu-yen; Huang, Chin-cheng; |
期刊 | 中國畜牧學會會誌 |
出版日期 | 200309 |
卷期 | 32:3 2003.09[民92.09] |
頁次 | 頁237-247 |
分類號 | 412.25 |
語文 | chi |
關鍵詞 | 生豬肉; 生雞肉; 金黃色葡萄球菌; 乳酸; 磷酸三鈉; 連續式浸泡處理; Staphylococcus aureus; Trisodium phosphate; Lactic acid; Raw pork; Raw chicken meat; Sequential dipping treatment; |