机译:老化牛肉的新方法:真空包装的餐饮服务牛排与真空包装的次生牛肉
Texas A&M University, Texas A&M AgriLife Research, Department of Animal Science, College Station, TX 77843-2471, USA;
Texas A&M University, Texas A&M AgriLife Research, Department of Animal Science, College Station, TX 77843-2471, USA;
Texas A&M University, Texas A&M AgriLife Research, Department of Animal Science, College Station, TX 77843-2471, USA;
Texas A&M University, Texas A&M AgriLife Research, Department of Animal Science, College Station, TX 77843-2471, USA;
Texas A&M University, Texas A&M AgriLife Research, Department of Animal Science, College Station, TX 77843-2471, USA;
Aging; Beef; Steak; Subprimal;
机译:大肠杆菌O157:H7易位和去污的牛肉真空包装次级原产地非完整用途的评估
机译:乳酸对高储存温度下O157:H7大肠杆菌和真空包装牛肉牛排颜色稳定性的影响
机译:用成熟的牛肉制成的真空包装的预煮重组牛排的冷冻储存稳定性。
机译:真空包装的微燃料重整器,用于高热效率和低封装温度
机译:乳酸,低分子量聚乳酸和乳链菌肽,可减少真空包装的新鲜生牛肉上的腐败和致病菌。
机译:监测真空包装牛肉细菌定殖的直接分子方法
机译:大肠杆菌O157:H7易位和去污的牛肉真空包装次级原产地非完整用途的评估
机译:使用不同的氯盐降低烟熏鱼的钠含量及对真空包装熏鱼中抑制“肉毒梭菌”的处理要求