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食品加工过程中致病菌控制的关键问题探究

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摘要 随着居民生活质量的不断提高,人们越来越重视食品安全问题。传统的食品加工存在操作流程不规范、清洁工作不到位、预防措施不严谨等缺陷。除此之外,灭菌消毒工作也是传统食品加工中的弱项。基于此,本文针对食品加工过程中的致病菌控制进行讨论,为工作人员提供帮助。
作者 吴晶 李旻岱
出处 《中国食品工业》 2020年第12期119-121,共3页 China Food Industry
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