首页> 外文OA文献 >Comparative Study of the Shelf Life of Ready to Eat and Shelf Stable Meat Pickle Prepared from Spent Duck, Chicken and Turkey Meat

【2h】

Comparative Study of the Shelf Life of Ready to Eat and Shelf Stable Meat Pickle Prepared from Spent Duck, Chicken and Turkey Meat

机译：对鸭，鸡肉和火鸡肉准备好吃和货架稳定肉泡菜的保质期的比较研究

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Abadhut Dey; Saurabh Karunamay; Subhasish Biswas; Debasish Bhattacharya; Gopal Patra; Sudip Kumar Das;
展开▼
作者单位

展开▼
年度 2021
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Quality and shelf life evaluation of nuggets prepared from spent duck and spent hen meat [J] . Rajesh Kumar, S. Biswas, V. Singh, Exploratory Animal and Medical Research . 2015,第2期

机译：用鸭肉和鸡粪制成的掘金的质量和保质期评估
2. Standardization of meat level and combination of turkey and spent hen meat forthe development of shelf-stable meat wafer [J] . A.K. BISWAS, C.K. BEURA, A.K. SACHDEV, Indian Journal of Poultry Science . 2013,第3期

机译：标准化肉水平以及火鸡和废母鸡肉的组合，以开发耐贮存的肉饼
3. Studies on shelf-stable bone-in-meat pickle from spent hen. [J] . Khanna N, Sharma D P, Ahlawat S S, Journal of Food Science and Technology . 2004,第4期

机译：研究用过的母鸡的货架稳定的肉中腌制酱菜。
4. STUDIES ON DEVELOPMENT OF DEHYDERATED SHELF STABLE NOODLES FROM SPENT HEN MEAT [C] . K.A.Patil, T.J.Gaware, S.Jose, The 18th international drying symposium . 2012

机译：花粉母鸡脱水货架稳定面的发育研究
5. Modified atmosphere packaging to extend shelf-life of ground chicken meat. [D] . Keokamnerd, Thanes. 2001

机译：气调包装可延长绞碎鸡肉的保质期。
6. Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging [O] . Altaf Hussain Malik, Brahama Deo Sharma 2014

机译：在真空和有氧包装下经栏杆处理的即食五香水牛肉产品在30°±3°C下储存7周的保质期研究
7. Studies on certain quality attributes of meat pickle prepared from spent chicken [O] . Dilip Ranjan Nath, Ankur Das, Mineswar Hazarika and Saurabh Kumar Laskar 2013

机译：用鸡肉制备肉腌菜某些品质属性的研究
8. Generic HACCP Model for Heat Treated, Shelf Stable Meat and Poultry Products [R] . 2005

机译：热处理，货架稳定肉类和家禽产品的通用HaCCp模型

Comparative Study of the Shelf Life of Ready to Eat and Shelf Stable Meat Pickle Prepared from Spent Duck, Chicken and Turkey Meat

著录项

引文网络

相似文献

相关主题

期刊订阅