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351.
讨论了《美国FDA食品安全现代化法案》对输入美国的食品所做的监管新规定,分析了中国食品出口企业面临的困难和挑战,并提出了相应的应对策略。这对于食品出口企业具有一定的借鉴和指导意义。 相似文献
352.
将食品安全管理体系应用在鸽肉酱罐头生产中,通过危害分析,建立了操作性前提方案和HACCP计划。 相似文献
353.
Is HACCP Nothing? A Disjoint Constitution between Inspectors, Processors, and Consumers and the Cider Industry in Michigan 总被引:1,自引:2,他引:1
Toby A. Ten Eyck Donna Thede Gerd Bode Leslie Bourquin 《Agriculture and Human Values》2006,23(2):205-214
The transmission of a product or idea from one culture or point of origin to another and the maintenance of control outside
the new locality has been referred to as the distribution and maintenance of “nothing.” This perspective has been used to
describe the global marketplace and the influence of large multinational corporations on the politics and cultures of host
countries. This paper uses this concept, but within a much smaller context. Using the sensitizing concept of a “disjoint constitution,”
we interviewed health inspectors and apple cider producers in Michigan to determine if the implementation of the Hazard Analysis
and Critical Control Points (HACCP) program designed to ensure food safety was characterized by a power differential that
would favor the inspectors. In addition, a larger survey of processors and an internet survey of apple cider consumers was
conducted to supplement this data. It was found that HACCP had characteristics of both “nothing” and “something” and that
better communication is needed between these groups to move it further along toward the something end of the continuum.
Toby A. Ten Eyck is an Associate Professor in the Department of Sociology and affiliated with the National Food Safety and Toxicology Center
at Michigan State University. His work focuses on the development, dissemination, and interpretation of mass media risk messages.
Donna J. Thede completed her Ph.D in Food Science partially through this research project and is now a Senior Scientist in Nutrition & Regulatory
Affairs with the Kellogg Company.
Gerd Bobe conducts research on nutrition and cancer as a fellow in the Cancer Prevention Fellowship Program, Division of Cancer Prevention,
National Cancer Institute, National Institutes of Health (Bethesda, Maryland). Previously, he evaluated food safety policies
for the Department of Food Science and Human Nutrition and the National Food Safety and Toxicology Center at Michigan State
University.
Leslie D. Bourquin is an Associate Professor in the Department of Food Science and Human Nutrition and is affiliated with the National Food Safety
and Toxicology Center and Food Safety Policy Center at Michigan State University. His research examines factors influencing
the effective implementation of food safety standards and the ultimate impacts of these standards on public health. 相似文献
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356.
远距离、跨区域流通是我国果蔬流通的主要模式,在此模式下,果蔬采后损耗率高达25%~30%,果蔬的品质和质量安全也难以保障。危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)是以预防为主的质量安全保证体系,能够对果蔬流通的各个环节进行全面分析,解决果蔬流通中存在的问题。本文对HACCP体系在果蔬流通中的应用现状进行了综述,归纳了果蔬流通中的潜在危害,总结了果蔬流通的关键控制点,并汇总了部分关键限值和HACCP体系的实施效果,为HACCP体系广泛应用于果蔬流通提供参考。 相似文献
357.
358.
融合HACCP体系的农产品区块链追溯系统精准上链机制改进 总被引:2,自引:2,他引:0
利用区块链技术实现可信追溯已成为追溯技术发展的重要趋势,区块链技术核心是解决上链以后信息不能篡改,而如何确定哪些信息上链并进行上链前信息验证是目前区块链应用亟待解决的问题。该研究以果品为例,融合危害分析与关键控制点体系(Hazard Analysis And Critical Control Point,HACCP)和区块链技术,改进农产品区块链追溯系统的上链机制并设计实现系统。通过对果品供应链进行危害分析挖掘其关键信息作为上链信息,并提取五个关键控制点(CCP1生产、CCP2加工、CCP3仓储、CCP4物流、CCP5销售);在确定关键信息的基础上,对上链信息进行限值判定,在阈值范围内进行上链;构建数据异常和质量安全预警模型,对关键控制点处上链后的信息实时监控,智能反馈;从而构建\ 相似文献
359.