机译:加工,包装和振动处理对鲜切苹果片感官品质的影响
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA;
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA;
School of Packaging, Michigan State University, East Lansing, MI 48824, USA;
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA;
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA,Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA;
Packaging Program, Industrial Technology, Cal Poly State University, San Luis Obispo, CA 93407, USA;
fresh-cut slices; apple; transport vibration; packaging; sensory quality;
机译:使用食品质量参数将微型加工鲜切苹果的保质期建模,使用食品质量参数
机译:固态和微穿孔薄膜包装中存储的鲜切苹果片的质量,O2的顶部空间形成对比。
机译:预处理热水处理对储存糖糖浆的鲜切苹果切片香气相关VOC的影响
机译:1-甲基环丙烯和高氧处理对鲜切猕猴桃的有效性,用于延长感觉质量
机译:同时进行红外干法和脱水(SIRDBD)的苹果片的加工和品质特征。
机译:预处理短期热水处理对鲜切苹果片质量和保质期的影响
机译:加工,包装和振动处理对鲜切苹果切片感官质量的影响