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
Department of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762, United States;
rnDepartment of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762, United States;
rnDepartment of Entomology, 123 W. Waters Hall, Kansas State University, Manhattan, KS 66506-4004, United States;
rnDepartment of Entomology, 123 W. Waters Hall, Kansas State University, Manhattan, KS 66506-4004, United States;
rnDepartment of Entomology, 123 W. Waters Hall, Kansas State University, Manhattan, KS 66506-4004, United States;
rnDepartment of Poultry Science, Box 9665, Mississippi State University, Mississippi State, MS 39762, United States;
rnDepartment of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762, United States;
dry cured ham; phosphine; methyl bromide; volatile flavor compounds; triangle test;
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
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:美国干火腿的感官描述,消费者接受度和挥发性风味物质之间的关系
机译:Fumisense熏蒸过程中用于测定磷化氢,甲基溴和氟化硫的仪器
机译:挥发性风味化合物,感官特征与美国干腌火腿的消费者接受度之间的关系。
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:欧洲干腌火腿的挥发性化合物概况作为其质量和真实性的指标
机译:禁用甲基溴对土壤熏蒸的经济效应