食品中蜡样芽孢杆菌的预测模型及风险评估

被引：11

作者：

仪淑敏 ^{[1
]}

李远钊 ^{[2
]}

张培正 ^{[1
]}

王嵬 ^{[3
]}

梁琼 ^{[1
]}

机构：

[1] 云南农业大学食品科技学院

[2] 烟台出入境检验检疫局

[3] 广西大学轻工与食品工程学院

来源：

食品科技 | 2007年 / 07期

关键词：

蜡样芽孢杆菌; 预测模型; 食物中毒; 风险评估;

D O I：

10.13684/j.cnki.spkj.2007.07.007

中图分类号：

TS201 [基础科学];

学科分类号：

083201 ;

摘要：

蜡样芽孢杆菌是引起食物中毒一种常见病源微生物,主要概述了蜡样芽孢杆菌生物学特性、预测模型及风险评估。

引用

页码：25 / 29

页数：5

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[3]

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