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机译:不同收缩温度和真空条件对精神营养梭状芽胞杆菌在冷藏真空包装的养蜂中引起“吹包”变质的能力的影响
Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil;
Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil;
Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil;
Department of Food and Experimental Nutricion, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil;
Department of Food Technology, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil;
Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil,Department of Chemical Processes, Faculty of Chemical Engineering, University of Campinas, Campinas, SP, Brazil;
'blown pack' spoilage; psychrotrophic clostridium; shrinking temperature; vacuum; packaging; meat spoilage;
机译:热收缩处理对真空包装冷冻肉类梭菌“吹包”变质开始的影响
机译:嗜冷和嗜营养梭状芽孢杆菌:孢子形成和萌发过程及其在冷藏,真空包装的牛肉,羊肉和鹿肉变质中的作用
机译:对真空包装的WURSTEL中的梭菌强度强制生产的吹瓶腐败的调查
机译:真空包装的微燃料重整器,用于高热效率和低封装温度
机译:梭状芽胞杆菌的表征。来自“吹制包装”,冷藏,真空包装的牛肉。
机译:真空包装的深色牢固干燥的肉在寒冷温度下会变质。
机译:快速冷却浆料对真空包装牛肉原包装的吹制包装变质的影响的研究
机译:使用不同的氯盐降低烟熏鱼的钠含量及对真空包装熏鱼中抑制“肉毒梭菌”的处理要求