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Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

机译：用二氧化碳的预处理与二氧化氯和乳酸相结合，保持真空包装的新鲜牛肉的质量

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作者
Fei Lyu; Yuliang Zhao; Kejing Shen; Xuxia Zhou; Jianyou Zhang; Yuting Ding;
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年度 2018
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入库时间 2022-08-20 22:19:17

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1. Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef [J] . Fei Lyu, Yuliang Zhao, Kejing Shen, Journal of food quality . 2018,第3期

机译：一氧化碳与二氧化氯和乳酸结合预处理可保持真空包装鲜牛肉的品质
2. Optimisation of the combined treatments of aqueous chlorine dioxide, fumaric acid and ultraviolet-C for improving the microbial quality and maintaining sensory quality of common buckwheat sprout [J] . Ho Hyun Chun, Kyung Bin Song International journal of food science & technology . 2014,第1期

机译：优化二氧化氯水溶液，富马酸和紫外线-C的组合处理，以改善普通荞麦芽的微生物质量并保持感官质量
3. Effect of lactic acid and lactic acid bacteria on growth of spoilage microorganisms in vacuum-packaged beef. [J] . Signorini M L, Ponce Alquicira E, Guerrero Legarreta I Journal of Muscle Foods . 2006,第3期

机译：乳酸和乳酸菌对真空包装牛肉中腐败微生物生长的影响。
4. MICROBIOLOGICAL AND SENSORY PROPERTIES OF FRESH BEEF STEAKS UNDER LOW CARBON MONOXIDE WITH OR WITHOUT OXYGEN [C] . N.Nishino Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：低碳一氧化碳或无氧条件下新鲜牛肉牛排的微生物学和感官特性
5. Lactic acid, low molecular weight polylactic acid, and nisin for reduction of spoilage and pathogenic bacteria on vacuum-packaged fresh raw beef. [D] . Ariyapitipun, Tipayanate. 1999

机译：乳酸，低分子量聚乳酸和乳链菌肽，可减少真空包装的新鲜生牛肉上的腐败和致病菌。
6. Effect of UV-C Irradiation and Lactic Acid Application on the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria in Vacuum-Packaged Beef [O] . Giannina Brugnini, Soledad Rodríguez, Jesica Rodríguez, 2021

机译：UV-C辐照和乳酸应用对真空包装牛肉中李斯特菌单核细胞元和乳酸菌失活的影响
7. Bio-protective potential of lactic acid bacteria: Effect of Lactobacillus sakei and Lactobacillus curvatus on changes of the microbial community in vacuum-packaged chilled beef [O] . Yimin Zhang, Lixian Zhu, Pengcheng Dong, 2018

机译：乳酸菌的生物保护潜力：生物乳杆菌和乳杆菌曲霉属植物对真空包装冷牛肉中微生物群落变化的影响
8. Claremont Atmospheric Free-Radical Study: Measurements of Formaldehyde, HydrogenPeroxide, Nitric Acid, Nitrous Acid, Peroxyacetyl Nitrate, Nitrogen Dioxide, Nitrogen Oxides, Ozone, Carbon Monoxide, Hydrocarbons (C1-C12), and Carbonyl Compounds (C1-Benzald [R] . Mackay, G. I. 1994

机译：Claremont大气自由基研究：甲醛，氢过氧化物，硝酸，亚硝酸，过氧乙酰硝酸盐，二氧化氮，氮氧化物，臭氧，一氧化碳，碳氢化合物（C1-C12）和羰基化合物（C1-Benzald）的测量

Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

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