| 1. | Sources of meat contamination and the counter measures
肉品污染的来源及应对措施 |
| 2. | The technique of fast sanitary inspection of fresh meat libaochun
肉品卫生的快速检测技术 |
| 3. | Analysis on the application of bar code in meat management
浅析条码标识在肉品管理中的应用 |
| 4. | Studies on analysis of meat safety and hygiene situation in china
中国肉品安全卫生状况分析 |
| 5. | The importance of streptococcus disease in pork meat hygiene
猪链球菌病在肉品卫生中的重要性 |
| 6. | Improve the safety of meat products actively
积极提高肉品安全性 |
| 7. | Meat inspection training successfully completed in canada
“小农户”项目肉品检验培训在加圆满结束 |
| 8. | Slaughter administration and meat hygiene
屠宰管理和肉品卫生 |
| 9. | Method for the determination of crufomate residues in meat for export
出口肉品中育畜磷残留量检验方法 |
| 10. | Method for determination of methoxychlor residuesin meat for export
出口肉品中甲氧滴滴涕残留量检验方法 |
