机译:在有氧条件下储存的生大西洋鲑鱼(Salmo salar)的挥发性化学腐败指数与微生物和感官货架期的关系
Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore;
Division of Engineering Mechanics, School of Mechanical and Aerospace Engineering, Nanyang Technological University, Singapore;
Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East, Mermaid Lane, Wyndmoor, PA 19038, USA;
Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore,National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou 215123, Jiangsu, China;
Pseudomonas spp.; Shelf life; Specific spoilage organism; Salmon; Volatile organic compounds; Spoilage indicators;
机译:通过多元统计和增强序数回归储存修饰大气压下储存的原料大西洋鲑鱼(沙摩酱)的腐败评价
机译:在改良气氛下储存的大西洋鳕鱼的微生物,化学和感官腐败分析
机译:评估从变质生鲜包装中储存的变质生鲑鱼(Salmo salar)鱼片中分离出的细菌的腐败潜能。
机译:降低饮食水平的饮食水平对大西洋三文鱼营养利用的影响(Salmo Salar)
机译:大西洋鲑(Salmo salar)感官知觉的生化和行为指标
机译:真空包装的蓝色斑点皇帝(Lethrinus sp)马鞍鲷鱼(Lutjanus malabaricus)绯红色鲷鱼(Lutjanus erythropterus)澳洲肺鱼(Lates calcarifer)和大西洋鲑鱼(Salmo salar)的感官微生物和化学变化在4°C下储存
机译:评估从改性气氛包装储存的损坏的生鲑鱼(Salmo Salar)圆角中分离的细菌的腐败潜力