调味面制品的质量分析与食源性致病菌的检测

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1、HUAZHONGAGRICULTURALUNIVERSITY硕士学位论文MASTER’SDEGREEDISSERTATION调味面制品的质量分析与食源性致病菌的检测QUALITYANALYSISOFSEASONEDFLOURPRODUCTSANDDETECTIONOFFOODBORNEPATHOGENICBACTERIA研究生:徐芬CANDIDATE：XUFEN学号:2012309124014STUDENTNO.：专业:农业推广硕士MAJOR：MASTEROFAGRICULTURE导师:潘思轶教授SUPERVISOR：PROFESSORPANSIYI中国武汉WUHAN，CHINA二O一八年三月

2、MARCH，2018华中农业大学硕士学位论文调味面制品的质量分析与食源性致病菌的检测QualityAnalysisOfSeasonedFlourProductsAndDetectionOfFoodbornePathogenicBacteria研究生:徐芬学号:2012309124014指导教师:潘思轶教授学位类型:农业推广硕士领域：食品华中农业大学食品科学技术学院中国·武汉Collegeoffoodscienceandtechnology,HuazhongAgriculturalUniversityWuhan,China调味面制品的质量分析与食源性致病菌的检测目录摘要.............

3、.........................................................................................................................iAbstract................................................................................................................................ii缩略语表....................................

4、........................................................................................iii第一章概述.......................................................................................................................11调味面制品..............................................................................

5、.....................................12调味面制品的市场现状...............................................................................................13调味面制品行业存在的问题.......................................................................................13.1发证类别不统一............................................

6、........................................................23.1.1工艺流程不同.......................................................................................23.1.2关键控制点、对加工场所的要求不同...............................................33.2执行的产品标准不同...............................................................

7、.............................33.3生产销售市场混乱................................................................................................43.4产品名称虚假宣传...................................................