机译:简短交流:Nα-月桂酰-L-精氨酸乙酯一盐酸盐可减少巴氏灭菌牛奶中的细菌生长
Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853;
Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853;
Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853;
Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853;
milk; lauric arginate; shelf life;
机译:简短交流:巴氏灭菌后的温度保持在4或6℃,而不是原奶的保持温度为24或72小时,这会影响巴氏消毒的液态奶中细菌的繁殖
机译:短信息交流:在美国加工的高温,短时间巴氏灭菌牛奶的细菌生态学
机译:简短交流:冷藏对巴氏灭菌人类供体牛奶的pH和细菌含量的影响
机译:用分子方法对食物相关细菌多样性的分析与有机和常规农业和乳酪的莴苣与未腐败牛奶的莴苣
机译:长山丘次数对牛奶中细菌数的影响
机译:高温—短时间巴氏杀菌比持有人巴氏杀菌对人乳的抗病毒特性影响较小
机译:高温,短时间巴氏杀菌温度在巴氏杀菌液体牛奶的冷藏储存期间反常影响细菌数