A Risk Assessment for Salmonella spp. in Unpasteurized Liquid Eggs Cold Chain at Egg Products Manufacturer
碩士 === 國立臺灣海洋大學 === 食品科學系 === 107 === Eggs were one of the most complete nutritional foods and used for cooking in most families. Liquid eggs had the advantages of convenience and food safety. Furthermore, liquid eggs could reduce the labor costs, food safety and improve the capacity of production....
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/rrdbd7 |