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海藻酸钙固定化对Xanthomonas campestris206冰核活性的影响
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作者 刘健 陈庆森 《食品与发酵工业》 CAS CSCD 北大核心 2002年第8期1-4,共4页
应用正交法研究了海藻酸钙固定化对Xanthomonascampestris 2 0 6冰核活性的影响。结果表明 ,对固定化小球冰核活性影响程度大小的顺序依次为 :菌悬液用量 >海藻酸钠用量 >CaCl2 浓度 >固化时间 ,而对渗漏量影响程度大小的顺序... 应用正交法研究了海藻酸钙固定化对Xanthomonascampestris 2 0 6冰核活性的影响。结果表明 ,对固定化小球冰核活性影响程度大小的顺序依次为 :菌悬液用量 >海藻酸钠用量 >CaCl2 浓度 >固化时间 ,而对渗漏量影响程度大小的顺序依次为 :菌悬液用量 >固化时间 >CaCl2 浓度 >海藻酸钠用量。研究中还发现 ,将冰核活性细菌固定化在热稳定性方面实际意义不大。 展开更多
关键词 XANTHOMONAS campesris 海藻酸钙 固定化 冰核活性细 工业用菌
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Three Major Effects and Guarantee System for Quality Management of Edible Mushroom Products 被引量:1
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作者 ZHOU Lin GUO Shang +1 位作者 SHU Mia LI Yao 《Journal of Landscape Research》 2018年第2期75-80,共6页
In order to provide consumers with more safe and edible fungus products and to create a faithful social environment of food quality, the edible fungus products quality safety events, as well as their evoked factors an... In order to provide consumers with more safe and edible fungus products and to create a faithful social environment of food quality, the edible fungus products quality safety events, as well as their evoked factors and effects on edible fungus industry were discussed in depth in this paper. The performance of edible fungus products quality management is a comprehensive reflection of technical effect, control effect and implementation effect. Among them, the implementation effect is the most important, which refers to the actual implementation effect of quality and safety rules by practitioners of edible fungus industry. Thus, the initiative implementation effect in quality management will be improved, and a quality assurance system in which practitioners are volunteered to participate and implement initiatively the quality standards and regulations so as to provide safe and high-quality products will be established, thereby achieving the best actual implementation effect in quality management. 展开更多
关键词 Edible fungi Quality management Food safety Implementation effect Safe and reliable food Assurance system
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