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机译:壳聚糖和百里香油对即食鸡肉产品的影响
Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece;
Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece;
Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece;
poultry; bell peppers; skewer; chitosan; thyme oil; preservation; ready to cook product;
机译:在即煮的家禽产品上结合壳聚糖-百里香处理和改良的大气包装
机译:壳聚糖纳米封装改善了薄荷,百里香和肉桂精油在肉鸡中的影响
机译:益生菌和百里香精油对鸡肉胸脯肉质地的影响
机译:改善出口到日本的熟鸡肉产品的供应链系统:以泰国这一行业为例
机译:百里香橙精油在加工肉鸡上减少沙门氏菌和弯曲杆菌的应用。
机译:表征裂解性噬菌体与养鸡产品中多药耐金黄色葡萄球菌组合的高疗效
机译:促进小米的市场策略:关于评估购买(RTE)的市场潜力的关键分析,并准备在海德拉巴烹饪(RTC)小米的产品