机译:模拟传入的亚硝酸钠,抗坏血酸钠和亚硝酸盐残留浓度对猪肉熟香肠中单核细胞增生李斯特菌生长参数的影响
Department of Animal Sciences, University of Wisconsin-Madison, 1805 Linden Drive, Madison, Wisconsin 53706;
Food Research Institute, University of Wisconsin-Madison, 1550 Linden Drive, Madison, Wisconsin 53706;
Department of Animal Sciences, University of Wisconsin-Madison, 1805 Linden Drive, Madison, Wisconsin 53706;
Kraft Heinz Company/Oscar Mayer, 910 Mayer Avenue, Madison, Wisconsin 53704, USA;
Department of Animal Sciences, University of Wisconsin-Madison, 1805 Linden Drive, Madison, Wisconsin 53706;
Ascorbate; Listeria; Nitrite; Residual nitrite;
机译:干腌香肠模型系统中水,氯化钠,乳酸,亚硝酸钠,抗坏血酸钠和辣椒粉对亮度(L *)的影响
机译:与传统亚硝酸钠相比,pH和亚硝酸盐浓度对芹菜汁浓缩物的抗微生物作用的影响
机译:受亚硝酸钠,乳酸钠和百里香精油影响的香肠储存过程中的行为和质量属性
机译:发酵的芹菜功率取代常规亚硝酸钠对香肠中李斯特菌单核细胞增生的影响
机译:与亚硝酸钠相比,pH和亚硝酸盐浓度对芹菜汁的抗微生物作用的影响。
机译:菠菜发酵亚硝酸盐与亚硝酸钠结合对猪腰肉品质特性的影响
机译:与亚硝酸钠相比,pH和亚硝酸盐浓度对芹菜汁抗微生物作用的影响