Microbial Quality Investigation and Safety Improvement of Sliced Raw Fish (Sashimi) in Taiwan
碩士 === 國立中興大學 === 食品科學系 === 90 === Microbial quality of sliced raw fish (sashimi) from different distribution channels in Central and Southern Taiwan was investigated in this study. Based on the investigation results, Hazard Analysis Critical Control Point (HACCP) system was introduced for the safet...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/32146304875153722658 |