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Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products

机译：蔬菜 - 油的腌料对含有半成品天然腌制肉类产品质量的感官和物理化学指标的影响

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Oksana Shtonda; Kateryna Semeniuk;
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1. Dataset on improved nutritional quality and?safety of grilled marinated and unmarinated ruminant meat using novel unfiltered beer-based marinades [J] . Charles F. Manful, Natalia P. Vidal, Thu H. Pham, Data in Brief . 2019,第1期

机译：使用新型未经过滤的啤酒腌泡汁改善烧烤腌制和未腌制反刍动物肉的营养质量和安全性的数据集
2. Dataset on improved nutritional quality and?safety of grilled marinated and unmarinated ruminant meat using novel unfiltered beer-based marinades [J] . Charles F. Manful, Natalia P. Vidal, Thu H. Pham, Data in Brief . 2019,第23期

机译：使用新型未经过滤的啤酒腌泡汁改善烧烤腌制和未腌制反刍动物肉的营养质量和安全性的数据集
3. Dataset of the volatile compounds detected in unmarinated and marinated grilled ruminant meats with novel unfiltered beer-based marinades to improve their nutritional quality, safety, and sensory perception [J] . Natalia P. Vidal, Charles Manful, Thu H. Pham, Data in Brief . 2019,第1期

机译：在未腌制和腌制的反刍动物肉中检测到的挥发性化合物的数据集，以及新颖的未经过滤的啤酒腌泡汁，可改善其营养质量，安全性和感官知觉
4. EFFECTS OF RAW MEAT L* VALUE, pH AND MARINATION ON COOKED MEAT QUALITY OF BROILER THIGH MEAT [C] . QIAO Jie, rnZHOU Qing-yan, rnZHENG Dan, Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：原始肉的L *值，pH和盐渍化对肉仔鸡熟肉品质的影响
5. The effect of acid marinades on Listeria monocytogenes, shelf-life, meat quality, and consumer acceptability of beef frankfurters. [D] . Bowers, Jordan Whitney James. 2009

机译：酸腌汁对单核细胞增多性李斯特菌，保质期，肉质和牛肉法兰克福香肠的消费者接受度的影响。
6. Dataset of the volatile compounds detected in unmarinated and marinated grilled ruminant meats with novel unfiltered beer-based marinades to improve their nutritional quality safety and sensory perception [O] . Natalia P. Vidal, Charles Manful, Thu H. Pham, 2019

机译：在未腌制和腌制的反刍动物肉中检测到的挥发性化合物的数据集以及新型未过滤的啤酒腌泡汁可改善其营养质量安全性和感官知觉
7. Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology [O] . F. N. Meretukova, N. V. Abregova 2021

机译：使用Sous视频技术制备的半成品土耳其肉类产品质量指标研究

Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products

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