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Technology of fish semi-finished products using antimicrobial compositions with organic acids and salts

机译：使用抗微生物组合物用有机酸和盐的鱼半成品技术

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I. A. Timoshenkova; Y. G. Bazarnova;
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年度 2019
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机译：雄性鱼半成品的发展富含多不饱和脂肪酸
2. The contents of organic acids, nucleotides and their related compounds in kimchi prepared with salted-fermented fish products and their alternatives [J] . Douck-Choun Park, Eun-Mi Kim, Eun-Jin Kim, Korean Journal of Food Science and Technology . 2003,第5期

机译：盐腌鱼制品制备的泡菜中有机酸，核苷酸及其相关化合物的含量及其替代品
3. Analysis of lipid classes and the fatty acid composition of the salted fish roe food products, Ikura, Tarako, Tobiko and Kazunoko [J] . Nobuya Shirai, Tomoyuki Higuchi, Hiramitsu Suzuki Food Chemistry . 2006,第1期

机译：腌鱼籽食品（仓仓，太郎子，飞鱼子和和牛子）的脂类和脂肪酸组成分析
4. Study of Intermediate Products from Micronized Coal Reburning which used Organic Acid Salt as Accelerant [C] . Hu Manyin, Yang Bo, Liu Zhong, Asia-Pacific Power and Energy Engineering Conference;APPEEC 2009 . 2009

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5. Evaluation of the Properties of Electrochemically Activated Water on Different Salt Compositions and its Capabilities as an Antimicrobial, Cleaning, and Allergen Control Solution [D] . Marino, Daniel 2016

机译：评估不同盐组成上的电化学活化水的性质及其作为抗菌，清洁和过敏原控制溶液的能力
6. Antimicrobial activity of a selection of organic acids their salts and essential oils against swine enteropathogenic bacteria [O] . Manuel Gómez-García, Cinta Sol, Pedro J. G. de Nova, 2019

机译：多种有机酸其盐和精油对猪肠道致病菌的抗菌活性
7. EFFECTS OF SALT STRESS ON CARBOHYDRATES, ORGANIC ACIDS AND AMINO ACID COMPOSITION OF SALT-SENSITIVE AND SALT-TOLERANT LETTUCE CULTIVARS [O] . M. Younis, M. Hasaneen, D. El-Bialy 2009

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8. Molten salt oxidation of chloro-organic compounds: Experimental results for product gas compositions and final forms studies [R] . Rudolph, J. C. , Haas, P. A. , Bell, J. T. , 1995

机译：氯有机化合物的熔盐氧化：产物气体组成和最终形式研究的实验结果

Technology of fish semi-finished products using antimicrobial compositions with organic acids and salts

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