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机译:青霉菌的存活。冷冻鸡块加工的油炸和烘烤步骤中的分生孢子
Department of Technology and Science of Foods, Center of Rural Science, Federal University of Santa Maria (UFSM), CEP 97105-900, Santa Maria, RS, Brazil;
Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), CEP 13083-862, Campinas, SP, Brazil;
Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), CEP 13083-862, Campinas, SP, Brazil;
Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), CEP 13083-862, Campinas, SP, Brazil,Rua Monteiro Lobato, 80. Cidade Universitaria Zeferino Vaz., CEP: 13083-862, Campinas, SP, Brazil;
Department of Technology and Science of Foods, Center of Rural Science, Federal University of Santa Maria (UFSM), CEP 97105-900, Santa Maria, RS, Brazil;
Fungi; Processed meat; Spoilage; Thermal inactivation; Meat; Resistance;
机译:青霉菌的检测与鉴定。在冷冻的鸡块生产设备中
机译:贮藏温度对青霉和青霉菌生长及冷冻鸡块变质的影响
机译:储存温度对青霉素和青霉葡萄球菌生长的影响及冷冻鸡块劣化的潜力
机译:红棕榈油的氧化稳定性混合在冷冻储存期间鸡块块
机译:改性淀粉对仅烘烤鸡块的作用。
机译:马尔尼菲青霉分生孢子通过唾液酸依赖性过程识别纤连蛋白及其与分生孢子与层粘连蛋白相互作用的关系
机译:青霉菌属的生存。分生孢子在冷冻鸡块加工的油炸和烘烤步骤中。