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Microflora and Chemical Properties during the Manufacturing Process of Uncooked Loin Roll Subjected to High Pressure Treatment with Respect to Food Hygienic Quality

机译：在未煮过的腰部辊的制造过程中微氟氯罗拉和化学性质对食品卫生质量进行高压处理

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Hirokazu OGIHARA; Nene KAWAI; Mamiko NOGAWA; Tomoyo KAMESAKA; Masatoshi NOSE; Nobuhiro YANO;
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年度 2002
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2. Hygienic design of food processing lines to mitigate the risk of bacterial food contamination with respect to environmental concerns [J] . Innovative Food Science & Emerging Technologies . 2018,第期

机译：食品加工系卫生设计，以减轻细菌食物污染关于环境问题的风险
3. Reduction in microflora in the manufacture of saengshik by hygienic processing. [J] . Woo-Seok Bang, Young-Rhan Eom, Deog-Hwan Oh Journal of Food Science and Nutrition . 2007,第3期

机译：通过卫生加工减少增生菌生产中的菌群。
4. Impact of high pressure processing on the quality and safety of ready-to-eat Iberian chorizo and dry-cured loin [C] . Bover-Cid S., Guardia M.D., Claret A., ICoMST 2011;International conference of meat science and technology . 2012

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5. High -pressure processing of milk and muscle foods: Evaluation of process kinetics, safety and quality changes [D] . Mussa, Dinna Mathemi 1998

机译：牛奶和肌肉食品的高压加工：工艺动力学，安全性和质量变化的评估
6. Changes on physico-chemical properties lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin [O] . M. Pateiro, D Franco, J. A. Carril, 2015

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7. Hygienic Chemical Studies on Water Quality of the Moat of Imperial Palace. I. Relationship between Seasonal Water Quality and Microflora in the Moat [O] . YASUYOSHI SAYATO, SACHIKO MATSUI, KATSUHIKO NAKAMURO, 1973

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8. Food Quality and Energy Usage in Foodservice Systems: Convective Thermal Processing of Turkey Rolls [R] . Matthews, M. E., Zabik, M. E., Maxcy, R. B. 1987

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Microflora and Chemical Properties during the Manufacturing Process of Uncooked Loin Roll Subjected to High Pressure Treatment with Respect to Food Hygienic Quality

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