机译:轻盐和真空包装对冷冻,冷冻/冷藏储藏期间mul鱼片(Mugil cephalus)的微生物,化学和感官属性的综合影响
Univ Ioannina, Dept Chem, Lab Food Chem & Technol, GR-45110 Ioannina, Greece;
Univ Ioannina, Dept Chem, Lab Food Chem & Technol, GR-45110 Ioannina, Greece;
Prefecture Western Greece, Directorate Fishing, Messologhi, Greece;
Univ Ioannina, Dept Chem, Lab Food Chem & Technol, GR-45110 Ioannina, Greece;
Democritus Univ Thrace, Dept Social Adm & Polit Sci, Komotini, Greece;
Univ Ioannina, Dept Chem, Lab Food Chem & Technol, GR-45110 Ioannina, Greece;
机译:通过辐射保存腌制,真空包装的冷藏鲷鱼鱼片:微生物,化学和感官属性
机译:吸烟和多酚的添加可改善冷藏期间淡水鱼(Mugil cephalus)鱼片的质量属性
机译:食用油纳米乳剂对2±2℃贮藏期间冷藏和冷藏海鲈鱼片的化学,感官和微生物学变化的影响
机译:迷迭香提取物,有机酸盐和气调包装对冷藏食品即食汉堡牛排存储质量的综合影响
机译:真空包装和冷藏储藏对芝士蒂卡化学质量的综合影响
机译:真空包装冷藏过程中非肉类成分对猪排感官特性和化学特性的相互作用