机译:辐照和气调包装对鸡胸肉货架期延长的综合影响:微生物,化学和感官变化
Laboratory of Food Chemistry and Microbiology Department of Chemistry University of Ioannina Ioannina 45110 Greece;
Laboratory of Food Chemistry and Microbiology Department of Chemistry University of Ioannina Ioannina 45110 Greece;
Laboratory of Food Chemistry and Microbiology Department of Chemistry University of Ioannina Ioannina 45110 Greece;
Laboratory of Food Chemistry and Microbiology Department of Chemistry University of Ioannina Ioannina 45110 Greece;
Chicken meat; Shelf-life extension; Gamma irradiation; Modified atmosphere packaging;
机译:辐照和气调包装对鸡肉的货架期延长的综合影响:微生物,化学和感官变化
机译:牛至精油和气调包装对在4℃下储存的新鲜鸡肉的保质期的联合影响
机译:辐射结合改良的大气包装(包括一氧化碳)对鸡胸肉中空肠弯曲菌的控制
机译:乳链菌肽和气调包装对乳状香肠化学,微生物和感官特性的综合影响
机译:气调包装可延长绞碎鸡肉的保质期。
机译:乳过氧化物酶系统乳清蛋白涂层和气调包装对派克鲈鱼片的微生物化学和感官特性的综合影响
机译:辐照鸡胸肉保质期的微生物和感官评价削减辐照鸡胸肉货架期的微生物和感官评价