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干腌火腿中致病微生物和寄生虫的研究进展 预览 被引量:2

Progresses in the Research of Pathogenic Microorganisms and Parasites in Dry-cured Ham
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摘要 综述了干腌火腿中致病的病毒、细菌和霉菌等微生物和寄生虫以及它们在干腌火腿加工过程中失去活性等方面的研究进展. Progresses in the research of pathogenic microorganisms including viruses, bacteria and moulds, and parasites in dry-cured hams, as well as their inactivation during manufacturing processes were reviewed.
作者 竺尚武 Zhu Shangwu (College of Food Science, Zhejiang Gongshang University, Hangzhou 310035, China)
出处 《食品与发酵工业》 CAS CSCD 北大核心 2006年第5期 101-104,共4页 Food and Fermentation Industries
关键词 干腌火腿 致病微生物 病毒 细菌 霉菌 寄生虫 毒素 失活 dry-cured ham, pathogenic microorganisms, viruses, bacteria, moulds, parasites, toxin, inactivation
作者简介 竺尚武,浙江工商大学食品学院硕士,教授.
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