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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
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,Hormel Foods Corporation, Austin, MN 55912, United States;
Hormel Foods Corporation, Austin, MN 55912, United States;
Hormel Foods Corporation, Austin, MN 55912, 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;
high hydrostatic pressure; listeria monocytogenes; sodium nitrite; turkey; ham;
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:含和不含高静水压力的蔬菜来源不同亚硝酸盐浓度对即食重组火腿中单核细胞增生李斯特菌回收的影响
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:乳酸钠,亚硝酸钠,pH与温度对李斯特菌单核细胞增生生长的影响
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:压力重构的RTE肉微生物群和抗菌剂对火腿单核细胞增生李斯特菌存活和压力后生长的影响
机译:高静水压处理可改善亚硝酸盐浓度可变的即食(RTE)切片火腿对单核细胞增生李斯特菌的控制