The Monitoring and Management of Sanitary Safety of Poultry Blood Products during Their Processing
碩士 === 台北海洋科技大學 === 食品科技與行銷系碩士班 === 106 === The changes of total viable bacterial count, coliforms, Escherichia coli, and Salmonella in poultry blood were determined during filtration, steaming, boiling. The total viable bacterial count of original poultry blood, after filtration and steaming were 4...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/7x8p8f |