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机译:食品级短链脂肪酸的应用,以防止培养抗腐蚀火腿的侵袭及对感觉特性的影响
Mississippi State Univ Dept Food Sci Nutr &
Hlth Promot Mississippi State MS 39762 USA;
Mississippi State Univ Dept Food Sci Nutr &
Hlth Promot Mississippi State MS 39762 USA;
Mississippi State Univ Dept Food Sci Nutr &
Hlth Promot Mississippi State MS 39762 USA;
Mississippi State Univ Dept Food Sci Nutr &
Hlth Promot Mississippi State MS 39762 USA;
Mississippi State Univ Dept Food Sci Nutr &
Hlth Promot Mississippi State MS 39762 USA;
Kansas State Univ Dept Entomol Manhattan KS 66506 USA;
Mississippi State Univ Dept Food Sci Nutr &
Hlth Promot Mississippi State MS 39762 USA;
C8C9C10 fatty acids; Dry-cured ham; Food-grade coatings; ham mite; Soybean oil; Tyrophagus putrescentiae;
机译:食品级短链脂肪酸的应用,以防止培养抗腐蚀火腿的侵袭及对感觉特性的影响
机译:在干燥的火腿上使用食品级涂层治疗的网,以控制培养型腐败而不影响感官特性的侵袭
机译:选定的食品安全化合物可预防南部干燥火腿上的螨虫(Tyrophagus putrescentiae(Schrank)(Acarina:Acaridae))侵染
机译:韩国传统调味料对干腌牛肉火腿理化,质地和感官特性的影响
机译:食品级短链脂肪酸的应用,以防止培养抗腐蚀火腿的侵袭及对感觉特性的影响
机译:在加工中脂肪酸和游离氨基酸在地中海本地猪种类干腌火腿的过程中发生变化
机译:在干腌火腿设施中管理腐食酪螨(schrank)(sarcoptiformes:acaridae)的方法