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机译:乳链菌肽活化包装存储的牛肉中腐败菌的形成
Department of Food Science, The University of Naples Federico II, via Universita 100, 80055 Portici, Italy;
Department of Food Science, The University of Naples Federico II, via Universita 100, 80055 Portici, Italy;
Department of Food Science, The University of Naples Federico II, via Universita 100, 80055 Portici, Italy;
Department of Food Science, The University of Naples Federico II, via Universita 100, 80055 Portici, Italy;
Agriculture Research Council, Department of Biology and Animal Production, Via Solaria 31,1-00016 Monterotondo, Italy;
Department of Food Science, The University of Naples Federico II, via Universita 100, 80055 Portici, Italy;
Dipartimento di Scienza degli Alimenti, Universita degli Studi di Napoli Federico II, via Universita 100, 80055 Portici (NA) Italy;
active packaging; meat spoilage; nisin; spoilage microbial flora;
机译:乳链菌肽活化包装对牛肉汉堡储藏期间微生物群的影响
机译:乳链菌肽活化包装对牛肉汉堡储藏期间微生物群的影响
机译:空气或真空包装中与冰鲜牛肉相关的腐败相关微生物群
机译:鼠李红景天提取物和没食子酸的添加对高氧气调包装中韩牛牛肉饼品质特性的影响
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:乳链菌肽活化包装对牛肉汉堡储藏期间微生物群的影响
机译:乳酸链球菌肽激活包装对牛肉汉堡包装过程中微生物群的影响
机译:在封闭的气体环境中使用的人员使用的饲料系统中防止废物包装中的食物残渣变质要求aF 4-12。