Temperature control is one of the most important aspects of control of microbiological hazards and prevention of foodborne diseases.
温度控制是控制微生物危害、预防食源性疾病最重要的措施之一。
To introduced the basic conception of control chart, and enumerated the use of control chart in microbiological surveillance of meat and meat products.
介绍控制图的基本概念，并试列举控制图在肉及肉制品微生物监测结果方面的应用示例。
Quality Control has a well-equipped laboratory for the physical, analytical and microbiological testing of raw materials, intermediates and Finished API.
质量控制部门有一个设备完善的实验室，负责对原料、中间体以及原料药产品进行物理、化学及微生物检测。
Quality Control has a well-equipped laboratory for the physical, analytical and microbiological testing of raw materials, intermediates and Finished API.
质量控制部门有一个设备完善的实验室，负责对原料、中间体以及原料药产品进行物理、化学及微生物检测。
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