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机译:在改良气氛下包装并添加不同防腐剂的肉末冷藏期间细菌群落动态
KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M~2S), Lab4Food, Campus Geel, B-2440 Geel, Belgium,KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), B-3001 Leuven, Belgium,Lab4Food, Kleinhoefstraat 4, B-2440 Geel, Belgium;
KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M~2S), Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium,KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), B-3001 Leuven, Belgium;
KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M~2S), Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium,KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), B-3001 Leuven, Belgium;
KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M~2S), Lab4Food, Campus Geel, B-2440 Geel, Belgium,KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), B-3001 Leuven, Belgium;
KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M~2S), Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium,KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), B-3001 Leuven, Belgium;
KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M~2S), Lab4Food, Campus Geel, B-2440 Geel, Belgium,KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), B-3001 Leuven, Belgium;
KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M~2S), Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium,KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), B-3001 Leuven, Belgium;
KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M~2S), Lab4Food, Campus Geel, B-2440 Geel, Belgium,KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), B-3001 Leuven, Belgium;
Minced meat; Modified atmosphere packaging; Preservatives; Pyrosequencing;
机译:包装后的扇贝国王肉的细菌群落的生物多样性和动态
机译:在零售改装气氛包装中储存期间,在储存期间评估碎片鸡肉中的腐败微生物。
机译:在有氧或气调包装条件下牛肉切碎过程中乳酸菌的种群动态
机译:富含omega-3的挥发性Manchego羔羊肉的挥发性化合物储存在改良的气氛下。补充抗氧化剂的作用
机译:山梨酸钾和其他防腐剂在肉芽孢杆菌修饰的新鲜鱼类中预防肉毒梭状芽胞杆菌产毒的作用。
机译:评估食品包装中的腐败细菌社区和改性大气包装碎片猪肉样品的16S RDNA代理分析
机译:在有氧或气调包装条件下牛肉切碎过程中乳酸菌的种群动态