| 食醋中大肠菌群标准与检验方法探讨 |
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| 引用本文： | 白凤翎.食醋中大肠菌群标准与检验方法探讨[J].中国调味品,2005(4):49-52. |
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| 作者姓名： | 白凤翎 |
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| 作者单位： | 渤海大学,辽宁省食品质量安全与功能性食品重点实验室,辽宁,锦州,121000 |
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| 摘 要： | 对现行食醋的国家卫生标准——大肠菌群的检验方法进行探讨，重点分析大肠菌群作为食醋卫生检验标准的检出限与检验方法之间的相互关系，并提出了食醋中大肠菌群检验方法的修改建议。
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| 关 键 词： | 食醋 大肠菌群 卫生标准 检验方法 |
| 文章编号： | 1000-9973(2005)04-0049-04 |
| 修稿时间： | 2004年11月25 |
Discussion on national vinegar criteria and identification method of coliform bacteria |
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| BAI Feng-ling.Discussion on national vinegar criteria and identification method of coliform bacteria[J].China Condiment,2005(4):49-52. |
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| Authors: | BAI Feng-ling |
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| Abstract: | The national microbiological hygienic criteria for vinegar currently in effect were revived.The relationship between hygienic criteria and evaluation method for vinegar was mainly elaborated and also the revision measure were proposed to the vinegar hygienic microbiological criteria in this paper. |
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| Keywords: | vinegar coliform hygienic criteria identification method |
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