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Studies on Physico-Chemical, Microbiological, Textural and Organoleptic Qualities of Processed and Preserved Ready-to-Eat Buffalo Meat Products

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

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作者
Khan Wazid Ali;
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年度 2004
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原文格式 PDF
正文语种 en
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1. 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
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. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products [J] . Alexandros Ch. Stratakos, Anastasios Koidis International journal of food science & technology . 2015,第6期

机译：新型物理技术在加工即食餐，肉和可泵送产品中的适用性，效率和微生物安全性
4. Assessment the Microbiological Safety of Ready-to-Eat Meat and Chicken Products prepared in National, Local Restaurants and street vendors in Assiut city-Egypt [C] . El-Khateib T. ICoMST 2011;International conference of meat science and technology . 2012

机译：评估在埃及阿瑟特市的国家，当地餐馆和摊贩中准备的即食肉类和鸡肉产品的微生物安全性
5. Germination and outgrowth of Clostridium perfringens spores during chilling of thermally processed ready-to-eat meat products. [D] . Sanchez, Marcos X. 2004

机译：热加工即食肉类产品冷却期间，产气荚膜梭状芽孢杆菌孢子的萌发和生长。
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. Development, Preservation and Microbiological Quality Evaluation of Hurdle Processed Buffalo Meat Products under Ambient Conditions [O] . Siddiqui Mahjabeen 2005

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

Studies on Physico-Chemical, Microbiological, Textural and Organoleptic Qualities of Processed and Preserved Ready-to-Eat Buffalo Meat Products

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