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机译:长期储存期间,以表面活性剂和乳酸为基础的新肠衣配方中填充的香肠的物理性质和挥发性成分变化
College of Food Science, Sichuan Agricultural Univ., Yucheng District, Ya'an, Sichuan, China.;
College of Food Science, Sichuan Agricultural Univ., Yucheng District, Ya'an, Sichuan, China.;
Dept. of Chemical Engineering, Univ. of Seville, Seville, Spain.;
Inst, of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, U.K.;
Chengdu Longquanyi District Center for Disease Control and Prevention, Longquanyi District, Chengdu, Sichuan, China.;
College of Food Science, Sichuan Agricultural Univ., Yucheng District, Ya'an, Sichuan, China.;
Key Laboratory of Meat Processing of Sichuan, Chengdu Univ., Chengdu, 610106, China.;
College of Food Science, Sichuan Agricultural Univ., Yucheng District, Ya'an, Sichuan, China.;
College of Food Science, Sichuan Agricultural Univ., Yucheng District, Ya'an, Sichuan, China.;
modified casing; texture; sausage; volatile composition;
机译:浸泡真空冷却和长期保存后,用表面活性剂和乳酸改性的肠衣的理化特性和微生物特性的评估
机译:储存时间和温度对浸泡在表面活性剂和乳酸修饰的创新肠衣中的浸没式真空冷却香肠的理化性质的评估
机译:改良肠衣和壳聚糖-PVA包装对四川香肠长期保存后理化特性的影响
机译:熟油中乳酸菌发酵汉式香肠挥发性成分的研究
机译:研究发酵香肠中乳酸菌和大肠杆菌O157:H7的物理位置的方法。
机译:高光谱成像与多变量分析和图像处理耦合用于在不同改进的外壳中填充熟的香肠中的颜色的检测和可视化
机译:高光谱成像与多变量分析和图像处理耦合,用于在不同改进的外壳中填充熟的香肠中的颜色的检测和可视化