白市驿板鸭
白市驿板鸭-
现场调查了板鸭的制作加工工艺，通过现场抽检，结合国家卫生标准（GB2732-88）和前人的研究，本实验制定了白市驿板鸭的微生物安全指标、理化参数和感官指标。
The results showed as follows : ( 1 ) Based on the National Hygienic Standard ( GB2732-88 ) and other 's study , combined with investigation on the process of Bai Shi-yi Style dry salted duck , established hygienic and quality index of product .
-
农产品地理标志保护的优选路径&以白市驿板鸭为例
Optimization Approach of Protection of Geographical Indication of Agricultural Product