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机译:用尼罗罗非鱼加工的鱼片和鱼末制成的冷冻鱼香肠的保质期测定
Department of Food Science,Federal University of Lavras,Lavras,Minas Gerais,Brazil;
Department of Food Science,Federal University of Lavras,Lavras,Minas Gerais,Brazil;
Department of Food Science,Federal University of Lavras,Lavras,Minas Gerais,Brazil;
Department of Food Science,Federal University of Lavras,Lavras,Minas Gerais,Brazil;
Department of Food Science,Federal University of Lavras,Lavras,Minas Gerais,Brazil;
Department of Food Science,Federal University of Lavras,Lavras,Minas Gerais,Brazil;
机译:用米尔罗非鱼加工源自脊髓和碎鱼生产的冷冻鱼香肠的保质期决定
机译:使用尼罗罗非鱼鱼片碎鱼切碎的鱼精制香肠。
机译:用尼罗罗非鱼片切碎的碎鱼制作香肠
机译:通过紫外线和红外线照射半干鱼尼罗替尔皮亚(Oreochromis niloticus)的保质期延长
机译:新鲜和加工的鞣酸,新鲜的鞣酸,新鲜的鞣酸加磷酸盐对cat鱼鱼片颜色,微生物货架期和氧化的影响。
机译:鱼片切碎的牛肉香肠面糊的流变学和微观结构特性
机译:用尼罗罗非鱼片切碎的碎鱼制作香肠
机译:选择你的标题:犹太剁碎的鱼烹饪,用食物处理器烹饪鱼,国际鱼食谱