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Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method

机译：传统酱型和储存时间对SUS玻璃培养猪肉质量特征，保质期和风味化合物的影响

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Yong An Kim; Hoa Van Ba; Inho Hwang;
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年度 2019
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1. Effect of meat marinating in kefir, yoghurt and buttermilk on the texture and color of pork steaks cooked sous-vide [J] . Agnieszka Latoch Annals of Agricultural Science . 2020,第2期

机译：肉类腌制在Kefir，酸奶和酪乳的纹理和颜色烹饪和颜色的影响 sousve
2. Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide [J] . Latoch Agnieszka, Libera Justyna, Stasiak Dariusz Miros?aw Acta Scientarum Polonorum Technologia Alimentaria . 2019,第2期

机译：在开菲尔，酸奶或酪乳中腌制的猪里脊肉的理化特性
3. Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method [J] . Pedro Diaz, Gema Nieto, Maria Dolores Garrido, Meat Science . 2008,第2期

机译：低温蒸煮法处理的猪里脊肉冷藏储存期间的微生物，物理化学和感觉变质
4. Effects of modified atmosphere storage upon lipid oxidation in cooked turkey and pork as measured by chemical and sensory methods. [D] . Nolan, Nancy Louise. 1987

机译：通过化学和感官方法测量，气调储存对煮熟的火鸡和猪肉中脂质氧化的影响。
5. Effects of Traditional Sauce Type and Storage Time on QualityCharacteristics Shelf-life and Flavor Compounds of Marinated Pork Cooked bySous Vide Method [O] . Yong An Kim, Hoa Van Ba, Inho Hwang 2019

机译：传统酱汁类型和储存时间对品质的影响腌制腌制猪肉的特性货架期和风味成分。Sous Vide方法
6. Quality and Safety of Pork Steak Marinated in Fermented Dairy Products and Sous-Vide Cooked [O] . Agnieszka Latoch, Justyna Libera 2019

机译：猪肉牛排的质量和安全性在发酵乳制品和Sous-Vide熟练

Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method

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