Effect of ultra high pressure oan the survival of Aeromoanas hydrophila in ripened hard cheese [Polish]

Szczawinski J; Stanczak B; Peconek J

首页> 外文期刊>Medycyna Weterynaryjna >Effect of ultra high pressure oan the survival of Aeromoanas hydrophila in ripened hard cheese [Polish]

【24h】

Effect of ultra high pressure oan the survival of Aeromoanas hydrophila in ripened hard cheese [Polish]

机译：超高压对成熟硬质干酪中嗜水气单胞菌存活的影响[波兰语]

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

The aim of the study was to determine the effect of ultra high-pressure treatment on the survival of A. hydrophila in sliced, vacuum-packaged, Gouda type hard cheese.

机译：该研究的目的是确定超高压处理对切成薄片，真空包装的Gouda型硬质干酪中嗜水链球菌存活的影响。

著录项

来源
《Medycyna Weterynaryjna》 |2004年第3期|共3页
作者
Szczawinski J; Stanczak B; Peconek J;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 pol
中图分类动物医学（兽医学）;
关键词
Aeromonas hydrophila; Ripened cheese; High-hydrostatic-pressure; Aeromonas-hydrophila; Foods; Milk;

机译：嗜水气单胞菌;成熟的奶酪;高静压;嗜水气单胞菌;食品;牛奶;

相似文献

外文文献
中文文献
专利

1. Effect of ultra high pressure oan the survival of Aeromoanas hydrophila in ripened hard cheese [Polish] [J] . Szczawinski J, Stanczak B, Peconek J Medycyna Weterynaryjna . 2004,第3期

机译：超高压对成熟硬质干酪中嗜水气单胞菌存活的影响[波兰语]
2. Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology [J] . Garitta Lorena, Velez Ayelen, Rodriguez Graciela, Journal of Food Science . 2021,第1a3期

机译：使用存活分析统计测定硬煮熟的奶酪（Reggianito型）中最佳成熟时间：改装与传统奶酪制作技术
3. Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese [J] . Guillermo A. Sihufe, Susana E. Zorrilla, Maria C. Perotti, Food Chemistry . 2010,第1期

机译：加速奶酪在高温下的成熟。估算阿根廷传统硬奶酪的最佳成熟时间
4. Effect of contamination stage and inoculum history on the survival and growth of Listeria monocytogenes in semi-hard and hard cheese [C] . Charalambia-Irini A. Belessi, Sonia Arapaki, Antonia S. Gounadaki, International congress on engineering and food . 2011

机译：污染阶段和接种史对半硬质奶酪中李斯特菌单核细胞增生生存及生长的影响
5. Measurement and modeling of moisture content, pH, and Listeria monocytogenes growth and survival during ripening of Camembert cheese. [D] . Liu, Shaowei. 2005

机译：卡门培尔奶酪成熟过程中水分含量，pH和单核细胞增生李斯特氏菌的生长和存活率的测量和建模。
6. Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months [O] . Paolo D’Incecco, Sara Limbo, John Hogenboom, 2020

机译：延长硬奶酪成熟度的影响：帕玛森芝士奶酪长达50个月的多参数表征
7. Accelerated ripening of reduced fat semi-hard cheese from a mixture of cow's, goat's and ewe's ultrafiltrated milk by using a Lac- Prt- strain of lactococci [O] . Rodriguez, J., Requena, Teresa, Goudédranche, H, 2015

机译：通过使用乳球菌的Lac-Prt菌株从牛，山羊和母羊的超滤牛奶混合物中加速减脂半硬奶酪的成熟

Effect of ultra high pressure oan the survival of Aeromoanas hydrophila in ripened hard cheese [Polish]

摘要

著录项

相似文献

相关主题

期刊订阅