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DEVELOPMENT OF A STABLE CURED PORK PRODUCT.

机译：稳定型托盘产品的开发。

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作者
watts,betty m.;
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作者单位

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年度 1965
页码 1-32
总页数 32
原文格式 PDF
正文语种 eng
中图分类工业技术;
关键词
pork; radiation effects; preservationprocessing; storage; taste; odors; dose rate;

机译：猪肉;辐射效应;保存加工;储存;味道;气味;剂量率;

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专利

1. Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat "lacon", a cured-cooked pork meat product. [J] . Olmo A. del, Calzada J, Nunez M. Innovative Food Science & Emerging Technologies . 2014,第Null期

机译：高压加工和气调包装对切片即食“熏肉”（腌制猪肉产品）的安全性和质量的影响。
2. Physical characterization of pentamidine isethionate during freeze-drying-relevance to development of stable lyophilized product. [J] . Prakash Sundaramurthi, Michael R Burcusa, Raj Suryanarayanan Journal of pharmaceutical sciences. . 2012,第5期

机译：在冷冻干燥过程中戊tam羟乙磺酸盐的物理特征与稳定冻干产品的发展有关。
3. Effects of bacterial strains on the development of the ripening flavor of cured pork loins. [J] . Yamanaka H, Akimoto M, Sameshima T, Animal Science Journal . 2005,第5期

机译：细菌菌株对腌制猪里脊成熟风味发展的影响。
4. Development of Statistical Tolerancing System for Optical Product. - Virtual PT System and Mass-Product Simulation - [C] . Toyoharu Sasaki, Masahiko Shinkai, Kohichiro Higashiyama, International optical design conference . 1998

机译：光学产品统计公差系统的开发。 - 虚拟PT系统和大量产品仿真 -
5. THE EFFECTS OF CHILLING AND ELECTRICAL STIMULATION METHODS ON HOT-PROCESSED PORK AND THE UTILIZATION OF ELECTRICALLY AND NON-STIMULATED HOT-PROCESSED PORK IN CURED MEAT PRODUCTS. [D] . WILEY, ELTON LEE. 1985

机译：冷冻和电刺激方法对肉类制品中热加工猪肉的使用以及电和非刺激性热加工猪肉的利用。
6. Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin [O] . Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, 2017

机译：菠菜为亚硝酸盐来源对菠菜色泽的影响
7. Studies on curing of comminuted pork Part IV. Effects of conventional and aseptic curing and subsequent heat treatment on the changes in fatty acid composition of phosholipids in comminuted pork. [O] . Takahiko ANNO, Masayuki FUJINO, Yoshiaki AKAHANE, 1990

机译：粉碎猪肉部分IV的固化研究。常规和无菌固化及随后热处理对粉碎猪肉脂肪酸组成的变化的影响。
8. Feasibility of Producing a High-Yield Laminated Structural Product. Residual Heat of Drying Accelerates Adhesives Cure [R] . Jokerst, R. W. 1972

机译：生产高产层压结构产品的可行性。残余的干燥热加速粘合剂固化

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