Microbiological quality of ready-to-eat spice-stewed food products and the effects of storage temperatures on the bacterial counts of these products
碩士 === 國立臺灣海洋大學 === 食品科學系 === 92 === The objective of this study was to investigate the microbiological quality of various types of ready-to-eat (RTE) spice-stewed food products A total of 357 samples of RTE spice-stewed food products, including 44 giblets, 98 bean curds, 85 kelps, 77 eggs and 53 ch...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/66158196778137009261 |