Food Hygiene Inspection Manual

Author: Wang Bingdong
Publisher:
Publish Date: 2003-10-01
Features: This book mainly introduces the basic knowledge of food hygiene inspection, the evaluation of inspection results, and quality control; residues of various drugs, pesticides, harmful and toxic elements, carcinogens, additives, spoilage and deterioration, natural toxins, adulteration, and processing pollutants, as well as their detection; microorganisms (including pathogens and viruses) and their detection. The appendix introduces the residual levels, usage amounts, and hygiene standards of various drugs, preservatives, colorants, nitrates, nitrites, and microorganisms. The content of this book is rich, the detection methods are specific and reliable, and it has great reference value.