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Effect of Storage Period on the Physicochemical, Sensory and Microbiological Quality of Bakery Flavoured Ice Cream

机译：贮藏期对面包风味冰淇淋理化，感官和微生物品质的影响

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Arashdeep Singh; Usha Bajwa;
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年度 2014
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1. Effect of Storage Period on the Physicochemical, Sensory and Microbiological Quality of Bakery Flavoured Ice Cream [J] . Arashdeep Singh, Usha Bajwa, Rajpreet Kaur Goraya International Journal of Engineering Research and Applications . 2014,第8期

机译：贮藏时间对面包味冰淇淋理化，感官和微生物品质的影响
2. Influence of storage period and packaging method on sliced dry cured beef 'Cecina de Leon': Effects on microbiological, physicochemical and sensory quality [J] . Begona Rubio, Beatriz Martinez, Consuelo Gonzalez-Fernandez, Meat Science . 2006,第4期

机译：贮藏时间和包装方法对切成薄片的干切牛肉“ Cecina de Leon”的影响：对微生物，理化和感官品质的影响
3. Physicochemical and Sensory Characteristics of Stirred Yoghurt Flavoured with Mango ( Mangifera indica L.) During Storage Period [J] . Mohammed Abdallah Musa Salih, Mohamed Osman Mohamed Abdalla Pakistan journal of nutrition: PJN . 2017,第5期

机译：芒果搅拌酸奶的理化及感官特性
4. Determination of Physicochemical Parameters, Microbiological Counts and Sensory Attributes of Cured Pork Loin [C] . C.A. Almada, C. Hernández Pezzani, N. Szerman, International congress on engineering and food . 2011

机译：愈合猪腰的物理化学参数，微生物计数和感官属性的测定
5. Effect of Storage Temperatures on Ice Cream Quality. [D] . Buyck, Jenna R. 2010

机译：储存温度对冰淇淋品质的影响。
6. Physicochemical microbiological and sensory quality changes of tissues from Pacific oyster (Crassostrea gigas) during chilled storage [O] . Yue Min, Shiyuan Dong, Mingyue Su, 2020

机译：寒冷储存过程中太平洋牡蛎（Crassostrea Gigas）组织的物理化学微生物和感觉质量变化
7. Ethylene has proven effective in shortening the postharvest cold storage period required for Anjou pears to ripen, allowing for market availability early in season. To analyze ethylene’s effect on eating quality and elicit consumers’ preferences and values, three sensory tests plus choice experiments were conducted at different points in time after harvest. Results indicate that consumers were willing to pay $2.26/lb to have highly edible quality pears in the early season that had been treated with ethylene to speed ripening. As the cold storage period increased (70 days and 169 days) these premiums for conditioned fruit decreased ($0.20/lb and $0.29/lb). [O] . Karina Gallardo 100

机译：事实证明，乙烯有效地缩短了安茹梨成熟所需的采后冷藏期，从而可以在季节初期获得市场供应。为了分析乙烯对食用品质的影响并引起消费者的偏好和价值，在收获后的不同时间点进行了三次感官测试和选择实验。结果表明，消费者愿意支付2.26美元/磅，以便在早期使用乙烯加速成熟的高品质梨。随着冷藏期增加（70天和169天），这些条件水果的保费下降（0.20美元/磅和0.29美元/磅）。

Effect of Storage Period on the Physicochemical, Sensory and Microbiological Quality of Bakery Flavoured Ice Cream

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