现代食品科技2011，Vol.27Issue(6)：698-700,709,4.
寿司和刺身的微生物限量对比分析
Comparison of Microbiological Criteria for Sushi and Sashimi in Major Countries
戚平 1肖剑 1洪红1
作者信息
- 1. 广州市食品工业卫生检测所,广东广州510410
- 折叠
摘要
Abstract
Sushi and Sashimi are the traditional Japanese food, which are becoming more and more popular. However, they are normally regarded as a potentially microbiological hazardous food. In this paper, we summarized and compared the microbiological criteria of Sushi and Sashimi among several major countries.关键词
寿司/刺身/微生物限量Key words
sushi/ sashimi/ microbiological criteria引用本文复制引用
戚平,肖剑,洪红..寿司和刺身的微生物限量对比分析[J].现代食品科技,2011,27(6):698-700,709,4.
