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Biopreservation of anaerobically packaged sliced cooked meat products by non-bacteriocinogenic micro-organisms

机译：通过非致细菌的微生物对厌氧包装的切片熟肉制品进行生物保存

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Vermeiren Lieve;
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年度 2006
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原文格式 PDF
正文语种 eng
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1. Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant. [J] . K J Bj?rkroth, H J Korkeala Applied and Environmental Microbiology . 1997,第2期

机译：使用rRNA基因限制模式评估肉类加工厂中真空包装的切片熟全肉制品中乳酸菌的污染。
2. Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product. [J] . Perez-Rodriguez F., Rivera Zamorano A., Posada-Izquierdo G. D., Food Science and Technology International . 2014,第1期

机译：包装后巴氏杀菌和氩气修饰包装对切成薄片的肉类产品的感官品质和内生菌群生长的影响的研究。
3. Effect of high-pressure-processing and modified-atmosphere-packaging on the volatile compounds and odour characteristics of sliced ready-to-eat "lacon", a cured-cooked pork meat product [J] . del Olmo Ana, Calzada Javier, Nunez Manuel Innovative Food Science & Emerging Technologies . 2014,第Null期

机译：高压加工和气调包装对腌制猪肉制品即食“ lacon”切片的挥发性化合物和气味特性的影响
4. Effectiveness of Hot Water Pasteurization for Thermal Inactivation of Listeria on Fully Cooked and Vacuum Packaged Chicken Breast Meat Products [C] . Min Li, Abani Pradhan, Lisa Cooney, Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2007

机译：热水祛痰对李斯特菌热灭活热水杀灭鸡胸肉母肉类产品的有效性
5. Effects of heat, lactic acid, and modified atmosphere packaging on Listeria monocytogenes on cooked crawfish tail meat [D] . Dorsa, Warren Joseph. 1994

机译：热量，乳酸和气调包装对熟螯虾尾肉中李斯特菌的影响
6. Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant. [O] . K J Björkroth, H J Korkeala 1997

机译：使用rRNA基因限制模式评估肉类加工厂中真空包装的切片熟全肉制品中乳酸菌的污染。
7. Evaluation of Lactobacillus sake contamination in vacuum-packaged sliced cooked meat products by ribotyping [O] . Björkroth, Johanna, Korkeala, Hannu 1996

机译：核糖分型法评估真空包装的切片肉制品中清酒乳杆菌的污染
8. Risk Assessment for 'Clostridium perfringens' in Ready-to-Eat and Partially Cooked Meat and Poultry Products [R] . Crouch, E., Golden, N. J. 2005

机译：即食和部分熟肉及家禽产品中“产气荚膜梭菌”的风险评估

Biopreservation of anaerobically packaged sliced cooked meat products by non-bacteriocinogenic micro-organisms

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