首页> 外文OA文献 >Reports of storage holdings of certain food products during 1918 : frozen meats, cured meats and lard, frozen fish, cured herring and mild cured salmon /

【2h】

Reports of storage holdings of certain food products during 1918 : frozen meats, cured meats and lard, frozen fish, cured herring and mild cured salmon /

机译：1918年期间某些食品储存持有的报告：冷冻肉类，腌制的肉类和猪油，冷冻鱼，腌制鲱鱼和温和的鲑鱼/

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
John O. Bell;
展开▼
作者单位

展开▼
年度 1919
总页数
原文格式 PDF
正文语种 eng
中图分类

相似文献

外文文献
中文文献
专利

1. Effects of nitrite source, reducing compounds, and holding time on cured color development in a cured meat model system [J] . LWT-Food Science & Technology . 2018,第期

机译：亚硝酸盐源，还原化合物和持续时间对固化肉模型系统固化色彩发育的影响
2. Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat [J] . Lorido Laura, Ventanas Sonia, Akcan Tolga, Food Chemistry . 2016,第APRa1期

机译：蛋白质氧化对猪肉冻干腰肉品质受损的影响
3. Effect of modified atmosphere packaging, storage period, and storage temperature on the residual nitrate of sliced-past1rma, dry meat product, produced from fresh meat and frozen/thawed meat [J] . Muhammet Irfan Aksu, Muekerrem Kaya, Herbert Wood Ockerman Food Chemistry . 2005,第2期

机译：气调包装，储藏时间和储藏温度对切成薄片的鲜肉和冷冻/解冻肉制成的干肉制品，干肉制品中硝酸盐残留的影响
4. TRANSLUCENCY MEASUREMENT IN FOODS USING THE KUBELKA MUNK ANALYSIS WITH SPECIAL REFERENCE TO CURED MEAT [C] . Douglas B. MacDougall, Heather Sansom CIE Expert Symposium on Visual Appearance . 2007

机译：使用Kubelka Munk分析的食物中的半透明测量与特殊参考治愈肉类
5. Essential oils of herbs and spices in dry-cured meat products: Chemical characterization, antimicrobial properties, effect on foodborne pathogens and sensory acceptability in chourico. [D] . Garcia Diez, Juan. 2015

机译：干腌肉制品中的草药和香料香精油：化学特性，抗微生物特性，对食源性病原体的影响以及chourico的感官可接受性。
6. Toward Nitrite-Free Curing: Evaluation of a New Approach to Distinguish Real Uncured Meat from Cured Meat Made with Nitrite [O] . Juan de Dios Hernández, Ana Castell, Natalia Arroyo-Manzanares, 2021

机译：朝向亚硝酸盐固化：评估一种新方法以区分真实未固化的肉从用亚硝酸盐制成的肉类
7. Proposal for a Council Regulation (EC) opening a Community tariff quota for high-quality fresh, chilled or frozen meat of bovine animals falling within CN codes 0201 and 0202 and for products falling within CN codes 0206 10 95 and 0206 29 91 (first half of 1995) 94/0261 (ACC); Proposal for a Council Regulation (EC) opening and providing for the administration of a Community tariff quota for frozen meat of bovine animals falling within CN code 0202 and products falling within CN code 0206 29 91 (first half of 1995) 94/0262 (ACC); Proposal for a Council Regulation (EC)opening a Community tariff quota for frozen buffalo meatfalling within CN code 0202 30 90 (first half of 1995)94/0263 (ACC); Proposal for a Council Regulation (EC)opening a Community tariff quota for frozen thin skirt ofbovine animals falling within CN code 0206 29 91 (first half of 1995) 94/0264 (ACC) (presented by the Commission). COM (94) 512 final, 18 November 1994 [O] . 1994

机译：建议理事会条例（EC）对符合CN代码0201和0202的优质新鲜，冷藏或冷冻牛肉以及符合CN代码0206 10 95和0206 29 91（上半年）的产品开放社区关税配额1995年）94/0261（aCC）;建议理事会条例（EC）开放并规定管理符合CN代码0202的牛肉冷冻肉类的共同体关税配额以及符合CN代码0206 29 91（1995年上半年）的产品94/0262（aCC ）;关于理事会条例（EC）的提案开放冷冻水牛肉的社区关税配额属于CN代码0202 30 90（1995年上半年）94/0263（aCC）;关于理事会条例（EC）的提案开放冷冻薄裙的社区关税配额属于CN代码0206 29 91（1995年上半年）94/0264（aCC）的牛动物（由委员会提交）。 COm（94）512 final，1994年11月18日
8. Equipment for Packing Meat and Cured Meat Products. (Poland). [R] . 1990

机译：肉类和腌制肉制品包装设备。（波兰）。

Reports of storage holdings of certain food products during 1918 : frozen meats, cured meats and lard, frozen fish, cured herring and mild cured salmon /

著录项

引文网络

相似文献

相关主题

期刊订阅