猪肉引发厨房沙门氏菌交叉污染定量风险评估
张 莉,尹德凤,张大文,罗林广
Quantitative Microbiological Risk Assessment of Salmonella Cross-Contamination from Fresh Pork to Ready-to-Eat Food in Domestic Kitchen
ZHANG Li, YIN Defeng, ZHANG Dawen, LUO Linguang
食品科学
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2018, (11): 177
-184
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DOI: 10.7506/spkx1002-6630-201811028