机译:在不同温度下储存的黑鲤鱼片的质量变化和生物胺积累
Beijing Advanced innovation Center for Food Nutrition and Human Health and College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China;
Beijing Advanced innovation Center for Food Nutrition and Human Health and College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China;
Beijing Advanced innovation Center for Food Nutrition and Human Health and College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China;
Beijing Advanced innovation Center for Food Nutrition and Human Health and College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China;
Beijing Advanced innovation Center for Food Nutrition and Human Health and College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China;
Beijing Advanced innovation Center for Food Nutrition and Human Health and College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China;
Beijing Advanced innovation Center for Food Nutrition and Human Health and College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China,Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China;
Biogenic amine; Black carp; Microbial characteristics; Physicochemical property; Postmortem changes; Sensory attributes;
机译:盐腌和糖腌的黑鲤鱼片中的生物胺和质量变化,温度为4℃
机译:不同温度下储存的silver鱼鱼片生物胺的变化及其与总挥发性基础氮,微生物学和感官评分的关系。
机译:盐浓度对4和20℃下草鱼鱼骨中生物胺的形成和品质变化的影响
机译:在动态温度条件下储存在托盘上的不同箱中封装的冷却鳕鱼片温度波动的质量恶化和数值模拟
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:不同起始培养物对4和20°C温度储存的生物胺和发酵羊肉香肠的质量
机译:图3:通过两个温度(T,°C)处理的红细胞大小(SRBC,μm2)和黑色鲤鱼Mylopharyncodon Piceus的关系2周。
机译:根据“雷斯法案”将活黑鲤(mylopharyngodon piceus)上市作为伤害性野生动物的环境评估