Statistical approaches to assess the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky (vol 57, pg 1, 2016)

著录项

• 来源
  《Journal of Food Composition and Analysis》 |2017年第2017期|共1页
• 作者

  Ojha K. Shikha; Harrison Sabine M.; Brunton Nigel P.; Kerry Joseph P.; Tiwari Brijesh K.;

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• 作者单位

  Teagasc Food Res Ctr Food Chem &

  Technol Dublin Ireland;

  Univ Coll Dublin Inst Food &

  Hlth Dublin Ireland;

  Univ Coll Dublin Inst Food &

  Hlth Dublin Ireland;

  Univ Coll Cork Sch Food &

  Nutr Sci Food Packaging Grp Cork Ireland;

  Teagasc Food Res Ctr Food Chem &

  Technol Dublin Ireland;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 食品工业;
• 关键词