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Development, Preservation and Microbiological Quality Evaluation of Hurdle Processed Buffalo Meat Products under Ambient Conditions

机译：环境条件下跨栏水牛肉制品的开发，保存和微生物质量评估

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作者
Siddiqui Mahjabeen;
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年度 2005
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原文格式 PDF
正文语种 en
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专利

1. Use of hurdle techniques to maintain the quality of vacuum packed buffalo meat during ambient storage temperatures [J] . Altaf Hussain Malik, B D Sharma African Journal of Food Science . 2011,第11期

机译：使用障碍技术在环境存储温度下保持真空包装的水牛肉的质量
2. Effect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperature [J] . S. Sureshkumar, V. Venkataramanujam, K. Dushyanthan, American journal of food technology . 2006,第2期

机译：水活度对常温下水牛肉香肠理化，微生物和感官品质的影响
3. Study regarding the microbiological quality of smoked meat products obtained in a meat processing type unit [J] . Elena Nistor, Valter Enache, Ovidiu Savu, Journal of Biotechnology . 2016,第Null期

机译：关于在肉类加工型单元中获得的熏制肉制品的微生物质量的研究
4. Comparative study of the physicochemical characteristics of an economic Buffalo (Bubalus bubalis) meat product and an economic Beef (Bos indicus) meat product with incorporation of bovine hemoglobin in powder in both formulations [C] . J.F. Rey, C.L. Martínez, A. Urrea International congress on engineering and food . 2011

机译：经济水牛（Bumalus Bubalis）肉类产品和经济牛肉（BOS indicus）肉类产品的比较研究与牛血红蛋白在两种配方中的粉末
5. Investigating the microbiological safety of uncured no nitrate or nitrite added processed meat products. [D] . Jackson, Armitra Lavette. 2010

机译：调查未添加硝酸盐或亚硝酸盐的未加工肉制品的微生物学安全性。
6. Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging [O] . Altaf Hussain Malik, Brahama Deo Sharma 2014

机译：在真空和有氧包装下经栏杆处理的即食五香水牛肉产品在30°±3°C下储存7周的保质期研究
7. Studies on Physico-Chemical, Microbiological, Textural and Organoleptic Qualities of Processed and Preserved Ready-to-Eat Buffalo Meat Products [O] . Khan Wazid Ali 2004

机译：加工和保存的即食水牛肉制品的理化，微生物学，质地和感官品质研究

Development, Preservation and Microbiological Quality Evaluation of Hurdle Processed Buffalo Meat Products under Ambient Conditions

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