机译:糖在4℃下真空包装对盐腌草鱼鱼片品质变化的影响
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, People's Republic of China;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, People's Republic of China;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, People's Republic of China;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, People's Republic of China;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, People's Republic of China;
Biogenic amines; Grass carp; Quality changes; Salt; Sugar; Vacuum packaged;
机译:具有真空或改性气氛包装的微生物草鲤鱼(Ctenopharyngodon Idellus)圆角的微生物组成和质量的表征
机译:略加盐和糖分对超低温贮藏期间草鱼(Ctenopharyngodon idellus)的品质和水分分布的影响
机译:通过与培养无关的16S rDNA序列分析鉴定冷藏期间变质的脆性草鱼(Ctenopharyngodon idellus C. et V.)和草鱼(Ctenopharyngodon idellus)鱼片的主要微生物种类
机译:益生菌饮食喂养脓毒菌(JCH-04)对草鲤鱼生存,生长,消化酶活性和水生环境(Ctenopharyngodon Idellus)
机译:四种侵入鱼类的听阈和人为噪声的影响:银(Hypophthalmichthys molitrix),Big(H。nobilis),黑(Mylopharyngodon piceus)和草(Ctenopharyngodon idella)鲤鱼
机译:饮食对草鱼肌肉质量和生长特性的影响:草与人工饲料的比较
机译:乙酸钠和乳链菌肽的联合作用在减少真空包装草鱼单核细胞增生李斯特菌污染中的应用(Ctenopharyngodon idella)鱼片保持在4°C