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机译:天然和常规腌制的商用法兰克福香肠,火腿和培根的影响细菌生长的理化特性调查
Department of Animal Science, Iowa State University, Ames, IA 50011, USA,Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE 68583, USA;
Department of Animal Science, Iowa State University, Ames, IA 50011, USA;
Department of Animal Science, Iowa State University, Ames, IA 50011, USA;
Department of Animal Science, Iowa State University, Ames, IA 50011, USA,National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China;
Department of Animal Science, Iowa State University, Ames, IA 50011, USA;
Department of Animal Science, Iowa State University, Ames, IA 50011, USA;
Department of Animal Science, Iowa State University, Ames, IA 50011, USA;
naturally cured meats; frankfurters; hams; bacon; clostridium perfringens; listeria monocytogenes;
机译:商业添加无硝酸盐或亚硝酸盐(天然和有机)的法兰克福,火腿和培根中产气荚膜梭菌的存活和生长
机译:使用天然成分控制天然腌制的法兰克福香肠和火腿中产气荚膜梭菌的生长
机译:饲喂高蛋白或常规低芥酸菜籽粉对干腌肉和常规腌肉的影响
机译:盐含量和NaNO2对天然干火腿体重,PH,近似组成和化学参数的影响
机译:盐水和火腿温度对腌制火腿的注射量,仪器颜色,感官和剪切特性的影响。
机译:合成固化剂与天然固化剂的替代对Cinta Senese Frankfurter型香肠品质特性的影响
机译:使用不同盐水和肉温度的火腿指关节和培根的特征