机译:乳酸和改良大气包装对熟碎牛肉馅饼过早褐变的影响
Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA;
Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA;
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA;
Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA;
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA;
Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA;
National Research Centre on Meat, Hyderabad 500 039, Andhra Pradesh, India;
Instituto del Frio, CSIC, 28040 Madrid, Spain;
ground beef; lactate; modified atmosphere packaging; cooked color; premature browning;
机译:高氧气调包装的牛肉末内部过早褐变
机译:肌红蛋白还原活性和NADH依赖性还原酶和乳酸脱氢酶的热稳定性对牛肉过早褐变的影响
机译:有氧和改良大气包装条件下添加的儿茶素对牛肉末的颜色稳定性和脂质氧化的影响
机译:鼠李红景天提取物和没食子酸的添加对高氧气调包装中韩牛牛肉饼品质特性的影响
机译:包装和温度对降低煮熟的牛肉馅饼的肌红蛋白的活性的影响。
机译:气调包装和迷迭香提取物乙酸钠和乳酸钙混合物的添加对冷藏熟汉堡肉饼品质的影响
机译:乳酸和改良大气包装对熟碎牛肉馅饼过早褐变的影响