机译:酱油和葡萄酒腌泡汁的功效,可控制生牛肉的变质
Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University ofThessaloniki,Thessaloniki 54124, Greece;
rnLaboratory of Food Processing and Engineering, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki,Thessaloniki 54124, Greece;
rnLaboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University ofThessaloniki,Thessaloniki 54124, Greece;
rnLaboratory of Food Chemistry and Technology, Department of Chemistry, University ofloannina, loannina 45110, Greece;
rnLaboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University ofThessaloniki,Thessaloniki 54124, Greece;
beef; marination; wine; soy sauce; microbial spoilage; lipid oxidation; texture;
机译:胸腺醇和爬行动物的抗菌效应加入醋的腌制腌料,用于控制空气或真空包装中的腌制牛肉(Shawarma)的腐败
机译:大蒜和酒中Lakei在基于酒的腌料中控制单核细胞增生李斯特菌和沙门氏菌的功效。用葡萄酒腌制猪肉制成的干香肠Chourico de Vinho
机译:带有香芹酚或百里香酚的照烧酱可以有效控制大肠杆菌O157:H7,单核细胞增生李斯特菌,鼠伤寒沙门氏菌和腌制牛肉和腌汁中的本地菌群
机译:风味轮的术语和翻译中的挑战-以葡萄酒,清酒和酱油的英语和日语词汇为中心-
机译:乳酸,低分子量聚乳酸和乳链菌肽,可减少真空包装的新鲜生牛肉上的腐败和致病菌。
机译:腌制时间对酱油红辣椒酱大豆酱牛肉干盐替代理化指标的影响
机译:商业化原料(未加热)和加热大豆酱之间的感官差异:评估日本酱油的感官属性组织
机译:减少病原体的附录:危害分析关键控制点(HaCCp)系统。生牛肉通用HaCCp。案卷号73-016p(拟议规则)