机译:虹鳟鱼片储存过程中的生物胺和质量预测模型
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering,Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing 100083, People's Republic of China;
biogenic amines; kinetic models; quality change; rainbow trout; salt; temperature;
机译:Nisin对真空包装彩虹鳟生物胺和保质期的影响(Oncorynchus mykiss)圆角
机译:乳酸菌真空包装虹鳟鱼片中生物胺的形成与微生物学和感官属性的关系
机译:Arrhenius模型与人工神经网络在不同温度下贮藏期间虹鳟鱼片质量预测的比较
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:表征虹鳟,Oncorhynchus mykiss,鱼片的纹理属性,这些属性受年龄,无菌性和存储方式的影响。
机译:乳链菌肽对真空包装虹鳟鱼片中生物胺和货架期的影响
机译:彩虹鳟鱼(Oncorhynchus mykiss)中的生物胺浓度保存在冰上及其与物理化学参数的关系
机译:急性水生毒性研究即48小时Daphnid(Daphnia magna),72小时藻类(pseudokirchneriella subcapitata)和96小时虹鳟鱼(Oncorhynchus mykiss),含有1-二十二烷胺,N-N-二甲胺。