机译:高压热灭菌:婴儿食品原浆的食品安全和食品质量
Dept. of Food Biotechnology and Food Process Engineering, Technische Univ. Berlin, Koenigin-Luise-St. 22, D-14195, Berlin, Germany;
Dept. of Food Biotechnology and Food Process Engineering, Technische Univ. Berlin, Koenigin-Luise-St. 22, D-14195, Berlin, Germany;
Food and Environment Research Agency, Sand Hutton YO41 1LZ York, UK;
Food and Environment Research Agency, Sand Hutton YO41 1LZ York, UK;
Food and Environment Research Agency, Sand Hutton YO41 1LZ York, UK;
Dept. of Food Analysis and Nutrition, Inst. of Chemical Technology, 5 Technika 16628 Prague 6, Prague, Czech Republic;
Dept. of Food Analysis and Nutrition, Inst. of Chemical Technology, 5 Technika 16628 Prague 6, Prague, Czech Republic;
Dept. of Food Analysis and Nutrition, Inst. of Chemical Technology, 5 Technika 16628 Prague 6, Prague, Czech Republic;
Leibniz Inst. for Agricultural Engineering (ATB) Max-Etyth-Allee 100, 14469, Potsdam, Germany;
Dept. of Food Biotechnology and Food Process Engineering, Technische Univ. Berlin, Koenigin-Luise-St. 22, D-14195, Berlin, Germany;
baby food puree; Bacillus amyloliquefaciens; bacterial endospores; food processing contaminants; high-pressure thermal sterilization;
机译:高压热灭菌对飞行规模中选定鱼系和婴儿食品泥炭食品加工污染物的微生物稳定性和形成的影响
机译:可食用的基于蔬菜的婴儿食物的粘弹性和热特性
机译:食品的巴氏灭菌和灭菌的高压处理技术。 (特刊:食品技术创新。)
机译:欧洲食品安全控制系统:统一法律依据的新观点(由农业部编写的文件,自然和食品质量和荷兰的食品和消费者产品安全管理局)
机译:开发用于热巴氏灭菌食品质量评估的食品模型系统
机译:通过高压热灭菌和欧姆加热和对食品加工污染物和质量属性的影响将胡萝卜泥的温和灭菌灭菌
机译:通过高压热灭菌和欧姆加热和对食品加工污染物和质量属性的影响,将胡萝卜泥的温和灭菌灭菌