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The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products

机译：高压处理对猪肉质量，保质期，适口性和进一步加工产品的影响

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Souza Chad M.;
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年度 2010
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正文语种 {"code":"en","name":"English","id":9}
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1. The effects of high pressure processing on pork quality, palatability, and further processed products [J] . CM. Souza, D.D. Boler, D.L Clark, Meat Science . 2011,第4期

机译：高压加工对猪肉品质，适口性和深加工产品的影响
2. 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。
3. Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life. [J] . Garriga M, Grebol N, Aymerich M T, Innovative Food Science & Emerging Technologies . 2004,第4期

机译：在商用肉类产品中，经过600 MPa的高压处理后，其失活期较长。
4. High Hydrostatic Pressure Freezing and Thawing of Pork Meat: Quality Preservation, Processing Times and High Pressure Treatment Advantages [C] . C. Massaux, F. Bera, B. Steyer, International conference on high pressure bioscience and biotechnology . 1999

机译：猪肉高静水压力冷冻和解冻：质量保存，加工时间和高压治疗优势
5. Shelf stability and quality of fresh ground pork and pork sausage from pigs fed ethanol co-products [D] . Evans, Hannah 2011

机译：饲喂乙醇副产物的猪的鲜猪肉和猪肉香肠的货架稳定性和质量
6. Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets [O] . Liliana Anjos, Patricia I.S. Pinto, Theofania Tsironi, 2019

机译：来自高压加工的欧洲鲈鱼（Dicentrarchus labrax）鱼片肉质评估和保质期监测的实验数据
7. Microbial Control by High Pressure Processing for Shelf-Life Extension of Packed Meat Products in the Cold Chain: Modeling and Case Studies [O] . George Katsaros, Petros Taoukis 2021

机译：冷链中填充肉类产品的保质延伸的高压加工微生物控制：建模与案例研究
8. Shelf Stable Egg-Based Products Processed By Ultra High Pressure Technology [R] . Barbosa-Canovas, G. V. 2008

机译：采用超高压技术加工的货架稳定蛋基产品

The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products

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