水产食品“风险—收益”分析研究进展
A Review of Risk-Benefit Assessment of Seafood
摘要
1食品质量与安全、危害与风险1.1质量与安全食品被定义为"用于人类消费或者适合人类食用的所有物质,这些物质往往以未加工的原料、加工半成品及终端产品等形式出现"[1]。在食品行业中,食品质量往往强调的是"安全、符合产品设计要求以及满足消费者的期望"[2]。
出处
《水产科学》
CAS
CSCD
北大核心
2015年第9期589-596,共8页
Fisheries Science
基金
国家海洋食品工程技术研究中心开放课题资助项目
辽宁省高等学校重大科技平台项目(辽教发[2011]191号)
关键词
水产品
质量
安全
风险与收益
风险分析
fishery product
quality
safety
risk-benefit
risk analysis
参考文献37
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二级参考文献38
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共引文献47
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1席昭雁,张阿峰,吴荣,张芳,潘立,马国柱,刘长宏,李雪梅,王安礼,岳永杰,孙永丽.陕西省食品中沙门氏菌监测研究[J].中华疾病控制杂志,2011,15(8):671-673. 被引量:21
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7肖霄,唐娟娟,陈素玲.河北省调味品生产加工企业的食品安全的分析研究[J].中国酿造,2013,32(8):159-162.
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8莫文贵,薛军,毛日永,张佳佳,刘民航.某潜艇长航艇员食品营养情况调查与分析[J].中华航海医学与高气压医学杂志,2013,20(5):293-295. 被引量:5
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10赵鹏.风险评估中的政策、偏好及其法律规制以食盐加碘风险评估为例的研究[J].中外法学,2014,26(1):28-45. 被引量:24