机译:即食肉冷却期间亚硝酸盐浓度降低对产气荚膜梭状芽孢杆菌生长的影响
Department of Animal Science Iowa State University, Ames, Iowa 50011, USA;
Department of Animal Science Iowa State University, Ames, Iowa 50011, USA;
Department of Animal Science Iowa State University, Ames, Iowa 50011, USA;
Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA;
Department of Animal Science Iowa State University, Ames, Iowa 50011, USA;
Department of Animal Science Iowa State University, Ames, Iowa 50011, USA;
Department of Animal Science Iowa State University, Ames, Iowa 50011, USA;
机译:肉类成分(亚硝酸钠和异抗坏血酸钠)和加工(真空存储和包装气氛)对火腿冷却过程中产气荚膜梭状芽孢杆菌孢子萌发和生长的影响
机译:熟食型火鸡乳房冷却过程中天然来源清洁标签抗菌剂和亚硝酸盐对产气荚膜梭状芽孢杆菌生长的影响
机译:原始肉,家禽和肉类中梭菌的发生以及氯化钠和pH值降低对其孢子生长的影响
机译:产气荚膜梭状芽孢杆菌活力作为一种生态毒性测试,用于测量沉积物中铅的浓度
机译:在即食肉类的附录B冷却周期中,亚硝酸盐浓度降低对产气荚膜梭菌生长的影响。
机译:加工变量对用山梨酸和亚硝酸钠腌制的碎肉中产孢梭状芽胞杆菌PA 3679孢子生长的影响。
机译:在即食肉类的附录B冷却周期中,亚硝酸盐浓度降低对产气荚膜梭菌生长的影响
机译:即食和部分熟肉及家禽产品中“产气荚膜梭菌”的风险评估