首页> 外文OA文献 >Changes in volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage

【2h】

Changes in volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage

机译：储存期间不同辐照和包装的猪里脊肉（新鲜和腌制）中挥发性化合物的变化

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Narváez Rivas Mónica; García Márquez Irene; Cabeza C. M.; Gallardo Gallardo Emerenciana;
展开▼
作者单位

展开▼
年度 2013
总页数
原文格式 PDF
正文语种 eng
中图分类

相似文献

外文文献
中文文献
专利

1. Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage [J] . I. Garcfa-Marquez, M. Narvaez-Rivas, E. Gallardo Grasas y Aceites: International Journal of Fats and Oils . 2013,第3期

机译：储存过程中不同辐照和包装的猪里脊肉（新鲜和腌制）中挥发性化合物的变化
2. Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage [J] . I. García-Márquez, M. Narváez-Rivas, E. Gallardo, Grasas y aceites . 2013,第3期

机译：储存过程中不同辐照和包装的猪里脊肉（新鲜和腌制）中挥发性化合物的变化
3. Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage [J] . Garcia-Marquez I., Narvaez-Rivas M., Gallardo E., Grasas y Aceites: International Journal of Fats and Oils . 2014,第4期

机译：猪腰肉（新鲜和腌制）肌肉中脂肪的胆固醇氧化产物部分的表征和定量，在储存过程中采用不同的辐照和包装
4. Microbial Characteristics and Lipid Oxidation of Thawed Pork Loin Wrapped with Gelatin Based Films with Natural Food Antimicrobial Compounds [C] . Jang A., Kim D.W., Ham J.S., ICoMST 2011;International conference of meat science and technology . 2012

机译：天然食品抗菌化合物包裹明胶基薄膜的解冻猪腰的微生物特性和脂质氧化
5. The combined effect of modified atmosphere packaging (MAP) and chitosan on the growth of Listeria monocytogenes in model systems and in fresh pork loin. [D] . Morris, Jennifer Elizabeth. 1995

机译：气调包装和壳聚糖在模型系统和新鲜猪里脊肉中对单核细胞增生李斯特菌生长的综合影响。
6. Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace [O] . Hyun-Joo Lee, Jae-Joon Lee, Myung-Ok Jung, 2017

机译：葡萄渣腌制的猪腰肉的品质和贮藏特性
7. Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage [O] . García-Márquez, I., Narváez-Rivas, M., Gallardo, E., 2013

机译：储存过程中不同辐照和包装的猪里脊肉（新鲜和腌制）中挥发性化合物的变化
8. Effect of Low Dose Irradiation on the Microbial and Sensory Characteristics of Fresh Pork Loins. Final Report [R] . Olson, D. G., Rust, R. E., Kraft, A. A., 1986

机译：低剂量辐照对鲜猪肉腰果微生物和感官特性的影响。总结报告

Changes in volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage

著录项

引文网络

相似文献

相关主题

期刊订阅