机译:硫酰氟熏蒸对干火腿的安全性,挥发性成分和感官品质的影响
Department of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762, USA;
Department of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762, USA;
Department of Entomology, 123 W. Waters Hall, Kansas State University, Manhattan, KS 66506-4004, USA;
Department of Entomology, 123 W. Waters Hall, Kansas State University, Manhattan, KS 66506-4004, USA;
Department of Entomology, 123 W. Waters Hall, Kansas State University, Manhattan, KS 66506-4004, USA;
Department of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762, USA;
dry cured ham; sulfuryl fluoride; methyl bromide; fluoride; volatile flavor compounds;
机译:磷化氢和甲基溴熏蒸处理对干火腿火腿挥发性风味和感官品质的影响
机译:二氧化碳和臭氧处理对干火腿火腿挥发性成分和感官品质的影响
机译:内源组织蛋白酶B活性和肌肉组成对干火腿感官和质感的影响
机译:高压处理对切成薄片的伊比利亚火腿干的微生物和感官品质的影响
机译:各种熏蒸剂和替代加工方法对干腌火腿的安全性,挥发性成分和感官品质的影响。
机译:干熏火腿的挥发性化合物的表征理化和感官特性
机译:干果和坚果的硫酰氟熏蒸,控制各种储存的产品昆虫
机译:γ射线辐照对辣椒挥发性成分感官品质和害虫侵染控制的影响。亚洲区域食品辐照合作项目协调计划的一部分。本期最终报告