...
机译:盐和糖低浓度保存于4℃保存的虹鳟鱼片的质量变化
China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R China;
Biogenic amines; Quality changes; Rainbow trout; Salt; Sugar;
机译:盐和糖低浓度保存并保存在4°C下的虹鳟鱼片的质量变化(Oncorhynchus mykiss)
机译:用马铃薯,甘薯,甜菜和红甜菜剥皮提取物对彩虹鳟鱼的感官,化学和微生物变化的影响(3 +/- 1摄氏度)
机译:小茴香种子和野生薄荷(薄荷)叶提取物对4C +/- 1贮藏的虹鳟鱼片货架寿命和品质的影响
机译:盐酸和百里香油对虹鳟鱼感觉和化学变化的结合影响(Oncorhynchus mykiss)圆角
机译:加工过程中严格状态对虹鳟(Oncorhynchus mykiss)圆角品质的影响。
机译:改良气氛包装的新鲜虹鳟鱼片保质期动力学模型的建立
机译:彩虹鳟鱼质量的变化(Oncorynchus mykiss)鱼片以低浓度保存盐和糖,并在4°C储存
机译:彩虹鳟鱼(Oncorhynchus mykiss)生物浓缩研究的结果。