机译:在低氧气气氛中储存对猪腰肉颜色和感官特性的影响
Institute for Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia;
Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia;
Institute for Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia;
Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia;
Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia;
Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia;
Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia;
Institute for Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia;
modified atmosphere packaging; pork meat; colour; sensory evaluation;
机译:在高氧气调环境中冷藏时,添加抗坏血酸盐或绿茶或Maté的盐水注入猪腰肉的蛋白质氧化和感官质量
机译:壳聚糖/氮酸/小酸涂层对高氧改性气氛包装猪肉保存的影响
机译:超低氧气氛储存后富士苹果中挥发性化合物的再生及其对感官接受性的影响
机译:免疫截止对猪腰肉质和感官特性的影响
机译:日粮在猪饲料中添加共轭亚油酸对猪腰肉的感官特性和贮藏品质指标的影响。
机译:在高氧气调环境中冷藏时添加抗坏血酸盐或绿茶或Maté的盐水注入猪腰肉的蛋白质氧化和感官质量
机译:注入盐水的猪肉蛋白质的氧化和感官质量添加抗坏血酸盐或绿茶或马蒂提取物在高氧气氛下冷藏
机译:低剂量辐照对鲜猪肉腰果微生物和感官特性的影响。总结报告