机译:备有氧气清除剂和CO_2 / N_2气调包装的,已装满氧气的主包装袋系统中的准备就绪的牛排(半Se肌)的保质期
Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, Via Celoria 2,20133 Milano, Italy;
Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, Via Celoria 2,20133 Milano, Italy;
Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, Via Celoria 2,20133 Milano, Italy;
Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, Via Celoria 2,20133 Milano, Italy;
Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, Via Celoria 2,20133 Milano, Italy;
Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, Via Celoria 2,20133 Milano, Italy;
Multisorb Technologies, 325 Harlem Road, Buffalo, NY 14224, USA;
Multisorb Technologies, 325 Harlem Road, Buffalo, NY 14224, USA;
Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, Via Celoria 2,20133 Milano, Italy;
Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, Via Celoria 2,20133 Milano, Italy;
shelf life; oxygen scavengers; master bag; case-ready semitendinosus beef steaks; blooming;
机译:在50%O_2和40%CO_2的改良气氛下包装的冷藏牛肉Longissimus牛排的保质期延长
机译:改变气体顶空对肉的比例对包装在高氧气氛包装中的牛排的质量和保质期的影响
机译:在不同温度下储存在高氧气调包装中的碎牛肉的保质期评估和预测模型
机译:鼠李红景天提取物和没食子酸的添加对高氧气调包装中韩牛牛肉饼品质特性的影响
机译:氧气清除技术对三气袋包装鲜牛肉零售稳定性的影响
机译:改良气氛包装的新鲜虹鳟鱼片保质期动力学模型的建立
机译:Rhus verniciflua Stokes提取物的浸泡效果对整个还原能力,蛋白质氧化和骨蛋白氧化的汉武牛排储存,改性气氛包装
机译:改进大气包装系统评价延长军用供应链新鲜果蔬保质期