机译:与传统亚硝酸钠相比,pH和亚硝酸盐浓度对芹菜汁浓缩物的抗微生物作用的影响
Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States,Department of Animal Science, Iowa State University, Ames, IA 50011, United States;
Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States,Department of Animal Science, Iowa State University, Ames, IA 50011, United States, 215 Meat Laboratory, Iowa State University, Ames, IA., 50011, United States;
Department of Animal Science, Iowa State University, Ames, IA 50011, United States;
Department of Animal Science, Iowa State University, Ames, IA 50011, United States;
Department of Animal Science, Iowa State University, Ames, IA 50011, United States;
Department of Animal Science, Iowa State University, Ames, IA 50011, United States;
Department of Animal Science, Iowa State University, Ames, IA 50011, United States;
Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States;
Celery; Listeria; PH; Nitrite; Natural; Ham;
机译:模拟传入的亚硝酸钠,抗坏血酸钠和亚硝酸盐残留浓度对猪肉熟香肠中单核细胞增生李斯特菌生长参数的影响
机译:高静水压力和传统和蔬菜来源的不同亚硝酸钠浓度对即食(RTE)切片火腿单核细胞增生李斯特菌生长的影响
机译:高静水压,亚硝酸钠和盐浓度对RTE火腿和火鸡单核细胞增生李斯特菌生长的影响
机译:发酵的芹菜功率取代常规亚硝酸钠对香肠中李斯特菌单核细胞增生的影响
机译:与亚硝酸钠相比,pH和亚硝酸盐浓度对芹菜汁的抗微生物作用的影响。
机译:胃液硝酸盐/亚硝酸盐浓度与胃粘膜表面pH的关系
机译:与传统亚硝酸钠相比,火腿切片中芹菜汁浓缩液的pH和亚硝酸盐浓度对芹菜汁浓缩物的抗菌作用和火腿品质的影响