title: [Study on the revision of hygiene standard for fresh-cream cake].
abstract: In order to revise the hygiene standard for fresh-cream cake, 44 samples were examined. With regard to the specific selling condition and the results inspected, a reference for acid value, peroxide value, bacterial colony forming efficiency and mould count was proposed. Moreover the yeast count was suggested as one of the hygienic standard for GB7099 too. The result of this study could be used as a reference for developing the law on the hygienic inspection and control of fresh-cream cake.
authors.forename: S
authors.initials: S
authors.lastname: Wang
authors.forename: W
authors.initials: W
authors.lastname: Huang
authors.forename: L
authors.initials: L
authors.lastname: Han
authors.forename: M
authors.initials: M
authors.lastname: Lin
mesh_terms: D001939:Bread / Q000382:microbiology*; D002079:Butter / Q000382:microbiology*; D005513:Food Inspection; D015003:Yeasts / Q000302:isolation & purification*
chemical_list: D002079:Butter