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机译:使用亚硝酸盐替代品生产低残留亚硝酸盐的安全腌制肉
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Ningbo 315211 China Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Sciences Ningbo University Ningbo 315800 China;
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Ningbo 315211 China Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Sciences Ningbo University Ningbo 315800 China Food Science and Nutrition Department Nanjing Normal University Nanjing 210097 China;
Cured meat; Nitrite substitute; Lactic acid bacteria; Volatile flavor compound; Food safety;
机译:干红葡萄渣作为亚硝酸盐替代物对干腌香肠的微生物,理化性质和亚硝酸盐残留的影响
机译:蔬菜和腌肉对意大利人口饮食硝酸盐和亚硝酸盐摄入的贡献:腌肉的安全水平和蔬菜的争议作用
机译:使用天然色素的新型复合无亚硝酸盐和低亚硝酸盐肉固化系统
机译:氨,亚硝酸盐,硝酸盐管理策略为零到有限的水交换浅水室内苗圃虾生产系统
机译:无亚硝酸盐和低亚硝酸盐肉类腌制系统的开发和应用。
机译:朝向亚硝酸盐固化:评估一种新方法以区分真实未固化的肉从用亚硝酸盐制成的肉类
机译:加入亚硝酸盐的命运在腌制的肉中。 I.亚硝酸盐的命运在肉制植物,亚硝酸盐和抗坏血酸组成的肉类固化模型系统中。