...
机译:在零售展示之前,用乳酸菌,迷迭香油树脂或两者处理过的传统和改良气调包装的碎牛肉肉饼的保质期和稳定性特征
International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX, 79409, USA;
International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX, 79409, USA;
International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX, 79409, USA;
International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX, 79409, USA;
International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX, 79409, USA;
International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX, 79409, USA;
beef; lactic acid bacteria; shelf life; packaging;
机译:以改良的大气包装包装并在恶劣温度下展示的,添加了乳酸菌和迷迭香油树脂的绞碎牛肉的腐败特性。
机译:以改良的大气包装包装并在恶劣温度下展示的添加了乳酸菌和迷迭香油树脂的绞碎牛肉的腐败特性
机译:通过在迷迭香中处理并在无紫外线的条件下展示,可以在改良的氛围中延长牛排的货架期
机译:老化时间对改质包装的成熟奶牛保质期嫩度和颜色稳定性的影响
机译:迷迭香和绿茶抗氧化剂对传统和改装气氛包装碎牛肉馅饼的影响
机译:超声和化学处理对气调包装前白蘑菇(双孢蘑菇)的影响以延长保质期
机译:在有氧或气调包装条件下牛肉切碎过程中乳酸菌的种群动态