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机译:发酵肉类和肉类产品的质量,功能和保质期:综述
Guru Angad Dev Vet &
Anim Sci Univ Dept Livestock Prod Technol Coll Vet Sci Ludhiana 141004 Punjab India;
Guru Angad Dev Vet &
Anim Sci Univ Dept Livestock Prod Technol Coll Vet Sci Ludhiana 141004 Punjab India;
Guru Angad Dev Vet &
Anim Sci Univ Dept Livestock Prod Technol Coll Vet Sci Ludhiana 141004 Punjab India;
Guru Angad Dev Vet &
Anim Sci Univ Dept Livestock Prod Technol Coll Vet Sci Ludhiana 141004 Punjab India;
Guru Angad Dev Vet &
Anim Sci Univ Dept Livestock Prod Technol Coll Vet Sci Ludhiana 141004 Punjab India;
Guru Angad Dev Vet &
Anim Sci Univ Dept Livestock Prod Technol Coll Vet Sci Ludhiana 141004 Punjab India;
Sher E Kashmir Univ Agr Sci &
Technol Fac Vet Sci &
Anim Husb Div Vet Med Jammu India;
Fermentation; quality attributes; safety; probiotics; biogenic amines;
机译:发酵肉类和肉类产品的质量,功能和保质期:综述
机译:通过喂食发酵石榴(Punica Granatum L.)副产物的饮食来提高肉鸡的营养质量和保质期
机译:副产品掺入对水牛肉发酵香肠理化,微生物质量和货架期的影响
机译:原始发酵肉制品-酸味肉的微生物学特征
机译:食品中产生的天然抗菌剂对食源性病原菌的协同作用以及生肉方法对肉质和保质期的影响
机译:通过用抗微生物肽MTP1激活宠物改性包装延长肉和乳制品的保质期
机译:不同实验室发酵文化对水牛肉半干发酵香肠冷藏期间品质和保质期的影响
机译:热处理,货架稳定肉类和家禽产品的通用HaCCp模型