机译:醋和十二烷基硫酸钠加乙酰丙酸缓冲液对鼠伤寒沙门氏菌存活,保质期和感官特性的影响
Department of Animal and Dairy Science, Meat Science Technology Center, University of Georgia, Athens 30602, USA;
Department of Animal and Dairy Science, Meat Science Technology Center, University of Georgia, Athens 30602, USA,Department of Food Science and Technology, University of Georgia, Athens 30602, USA;
Department of Food Science and Technology, University of Georgia, Athens 30602, USA;
Ground beef; Salmonella Typhimurium; Antimicrobial; Shelf life; Sensory;
机译:乳酸,乙酰丙酸和十二烷基硫酸钠处理可减少牛鞭毛产生志贺毒素的大肠杆菌和鼠伤寒沙门氏菌
机译:乙酰丙酸和十二烷基硫酸钠对苜蓿种子上的大肠杆菌O157:H7和鼠伤寒沙门氏菌DT 104的灭活作用
机译:乳酸钾,偏硅酸钠,过氧乙酸和酸化亚氯酸钠对绞碎牛肉肉饼的理化性质和感官特性的影响
机译:Salmonella和大肠杆菌的存活率o157:H7在冻结,解冻和烹饪牛肉馅饼中,模拟普通家庭实践
机译:乳酸钠和乙酸衍生物对热粘合猪肉香肠肉饼的品质和感官特性的影响。
机译:温度乳酸钠NaCl和焦磷酸钠对绞细牛肉沙门氏菌血清型影响的预测热灭活模型
机译:用左素酸加十二烷基硫酸钠对不锈钢表面的生物膜中的病原体