机译:通过荟萃分析法模拟温度和pH对传统热处理水果饮料中酸热脂环酸杆菌耐药性的影响
Department of Food Science, Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil,Rua Monteiro Lobato, 80, Cidade Universitaria Zeferino Vaz., CEP 13083-862, Campinas, Sao Paulo, Brazil;
CIMO Mountain Research Centre, School of Agriculture (ESA), Polytechnic Institute of Braganza (IPB), Portugal;
CIMO Mountain Research Centre, School of Agriculture (ESA), Polytechnic Institute of Braganza (IPB), Portugal;
Department of Food Science, Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil;
Bigelow; Secondary model; Mixed linear model; D-value; z-value; Juice; Pasteurization;
机译:alicclobacillus acidoterrestris通过高压结合轻度热量来灭活:对温度和可溶性固体的影响进行建模
机译:乳酸链球菌肽对猕猴桃汁中酸热脂环酸杆菌,贺氏脂环酸杆菌和污染的脂环酸杆菌生长和耐热性的影响
机译:巴氏灭菌的巴西异国果汁中的酸脂环酸杆菌:分离,基因型特征和耐热性
机译:高强度脉冲电场或热处理对冷藏储存果汁豆浆饮料类胡萝卜素型材的影响
机译:黄瓜(Cucumis sativus l。)果实发育:影响果实大小,形状和对辣椒疫霉菌抗性的因素
机译:加热率对非等温处理下醛酸酸的影响和数学模型优化橙汁加工的影响
机译:通过荟萃分析法模拟温度和pH对传统热处理水果饮料中酸热脂环酸杆菌耐药性的影响