机译:在改良的气氛下,技术诱发的对工匠型熟火腿腐败菌的选择
Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium;
Research Group for Technology and Quality of Animal Products, Department of Industrial Engineering, KaHo Sint-Lieven, Gebroeders Desmetstraat 1, B-9000 Ghent, Belgium;
Research Group for Technology and Quality of Animal Products, Department of Industrial Engineering, KaHo Sint-Lieven, Gebroeders Desmetstraat 1, B-9000 Ghent, Belgium;
Research Group for Technology and Quality of Animal Products, Department of Industrial Engineering, KaHo Sint-Lieven, Gebroeders Desmetstraat 1, B-9000 Ghent, Belgium;
Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium;
Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium;
cooked ham; spoilage; lactic acid bacteria; brochothrix thermosphacta; enterobacteriaceae;
机译:使用依赖于培养物和依赖于培养物的方法评估改性大气包装的工匠型熟火腿中的腐败乳酸菌
机译:切片煮熟的火腿的Microbiota包装在修改的气氛中,在地图中切片煮熟的火腿的保质期微生物群
机译:鉴于生物保护性培养物的发展,来自经大气包装包装的工匠型熟火腿的细菌分离物之间的相互作用
机译:贮藏温度和包装薄膜对新鲜大包装木瓜经包装的包装内气氛的影响
机译:使用抗真菌药,改善气氛和包装以影响乳制品中的霉菌变质
机译:切片真空包装的熟火腿中腐败乳酸菌的表征
机译:“切片真空包装的熟火腿”中腐败乳酸菌的表征