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机译:蔓越莓花青蛋白葡萄球菌生理和形态学性能的动作模式及其在熟肉中的应用
Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University Harbin 150030 China;
College of Food and Bioengineering Henan University of Science and Technology Luoyang 471023 China;
Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University Harbin 150030 China;
Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University Harbin 150030 China;
Heilongjiang Institute for Food and Drug Control Harbin 150001 China;
Heilongjiang Institute for Food and Drug Control Harbin 150001 China;
Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University Harbin 150030 China;
Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University Harbin 150030 China;
Staphylococcus aureus; Cranberry anthocyanin; Antimicrobial activity; Action mode; Application;
机译:在切片熟肉产品期间模拟大肠杆菌O157:H7和金黄色葡萄球菌的转移
机译:金黄色葡萄球菌,大肠埃希菌和沙门氏菌的流行。在孔敬市立学校从肉和熟肉中分离
机译:预煮金枪鱼肉中金黄色葡萄球菌的生长和肠毒素的产生。
机译:金黄色葡萄球菌,耐甲氧西林金黄色葡萄球菌(MRSA),大肠杆菌和铜绿假单胞菌制成的具有抗菌特性的生物硒纳米粒子的合成与表征。
机译:体外细菌尿激酶反应性对小鼠模型中甲氧西林敏感的金黄色葡萄球菌和耐甲氧西林的金黄色葡萄球菌的体内发病机理的影响。
机译:mar菜三色粗提物对金黄色葡萄球菌的抗菌活性及作用机理及其在熟肉中的潜在应用
机译:使用选定的墨西哥城市的温度曲线保持在环境温度下的熟肉产品中金黄色葡萄球菌生长的理论模型使用墨西哥城市的温度曲线在室温下留下的熟肉制品中金黄色葡萄球菌生长的理论模型