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Combined Effect of Mustard and Hop Extract Agents with Emulsifier on Microbial Quality and Physiology of Fresh-cut Vegetables

机译：芥菜和啤酒花提取物与乳化剂对鲜切蔬菜微生物质量和生理学的综合作用

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Daisuke HAMANAKA; Hidemi IZUMI;
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年度 2008
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1. Combined Effect Of Mustard And Hop Extract Agents With Emulsifier On Microbial Quality And Physiology Of Fresh-cut Vegetables [J] . Daisuke Hamanaka, Hidemi Izumi Food science and technology research . 2008,第6期

机译：芥菜和蛇麻草提取剂与乳化剂的结合对鲜切蔬菜微生物质量和生理的影响
2. Physiological and quality changes of fresh-cut pineapple treated with antibrowning agents [J] . Gonzalez-Aguilar GA, Ruiz-Cruz S, Cruz-Valenzuela R, LWT-Food Science & Technology . 2004,第3期

机译：抗褐变剂处理鲜切菠萝的生理和品质变化
3. The Effect of the Decontamination Process on the Microbial and Nutritional Quality of Fresh-cut Vegetables [J] . I. Vandekinderen, J. Van Camp, B. De Meulenaer, Acta Horticulturae . 2007,第746期

机译：净化过程对鲜切蔬菜微生物和营养品质的影响
4. ANTIMICROBIAL ACTIVITY OF SUPERCRITICAL FLUID ROSEMARY EXTRACTS TO USE IN THE FRESH-CUT VEGETABLE PROCESSING [C] . E. Ibanez, R. Gomez, F. J. Senorans, Improving Postharvest Technologies of Fruits, Vegetables and Ornamentals Conference . 2000

机译：超临界流体迷迭香提取物用于鲜切蔬菜加工的抗菌活性
5. Use of superatmospheric oxygen atmospheres and UV-C radiation to preserve the microbial and sensory quality of fresh processed vegetables (Spanish and English text). [D] . Allende Prieto, Ana. 2003

机译：使用超大气氧气氛和UV-C辐射来保持新鲜加工蔬菜的微生物和感官品质（西班牙语和英语）。
6. Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables [O] . Eva Petri, Mariola Rodríguez, Silvia García 2015

机译：联合消毒方法减少鲜切蔬菜上大肠杆菌O157：H7种群的评价
7. (471) Application of Mustard and Hop Extract Agents Mixed with Sucrose Fatty Acid Esters as a Food Preservative for Fresh-cut Vegetables [O] . Daisuke Hamanaka, Takashi Watakabe, Kazuyuki Kitano, 2005

机译：（471）芥菜和啤酒花提取物的应用与蔗糖脂肪酸酯混合为鲜切蔬菜的食品防腐剂

Combined Effect of Mustard and Hop Extract Agents with Emulsifier on Microbial Quality and Physiology of Fresh-cut Vegetables

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