首页> 外文学位 >Effects of Rosemary and Green Tea Antioxidants on Ground Beef Patties in Traditional and Modified Atmosphere Packaging

【24h】

Effects of Rosemary and Green Tea Antioxidants on Ground Beef Patties in Traditional and Modified Atmosphere Packaging

机译：迷迭香和绿茶抗氧化剂对传统和改装气氛包装碎牛肉馅饼的影响

获取原文

获取原文并翻译 | 示例

页面导航

著录项
相似文献
相关主题

著录项

作者
Yoder, Laura Elaina.;
展开▼
作者单位

Oklahoma State University.;

展开▼
授予单位 Oklahoma State University.;
学科
学位 M.Sc.
年度 2020
页码 62 p.
总页数 62
原文格式 PDF
正文语种 eng
中图分类 AAI27831994;
关键词
Antioxidants; Beef; Packaging;

机译：抗氧化剂;牛肉;包装;

相似文献

外文文献
中文文献
专利

1. Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display [J] . A.R. Hoyle Parks, M.M. Brashears, J.N. Martin, Meat Science . 2012,第1期

机译：在零售展示之前，用乳酸菌，迷迭香油树脂或两者处理过的传统和改良气调包装的碎牛肉肉饼的保质期和稳定性特征
2. Antioxidant action of borage, rosemary, oregano, and ascorbic acid in beef patties packaged in modified atmosphere [J] . Sanchez-Escalante A., Djenane D., Torrescano G., Journal of Food Science . 2003,第1期

机译：改性气氛包装的牛肉馅饼中的琉璃苣，迷迭香，牛至和抗坏血酸的抗氧化作用
3. The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere [J] . Armida Sanchez-Escalante, Djamel Denane, Gast6n Torrescano Meat Science . 2001,第4期

机译：抗坏血酸，牛磺酸，肌肽和迷迭香粉对改良包装的牛肉馅饼颜色和脂质稳定性的影响
4. Effects of Addition of Rhus verniciflua Stokes Extract and Gallic Acid on the Quality Characteristics of Hanwoo (Korean Cattle) Beef Patties Stored in High Oxygen-Modified Atmosphere Package [C] . Sun Moon Kang, Muhlisin, Won Hee Choi, ICoMST 2011;International conference of meat science and technology . 2012

机译：鼠李红景天提取物和没食子酸的添加对高氧气调包装中韩牛牛肉饼品质特性的影响
5. Effect of raw ingredient surface area, storage time, and antioxidants on color and oxidative stability of ground beef in 80% oxygen modified atmosphere packaging. [D] . Vissa, Avanthi. 2004

机译：在80％氧气改性的空气包装中，原料表面积，储存时间和抗氧化剂对绞碎牛肉的颜色和氧化稳定性的影响。
6. Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage [O] . S. M. Kang Muhlisin, W. H. Choi, K. T. Lee, 2012

机译：水化马铃薯淀粉对在大气条件下储存的低脂Ttoekgalbi（韩国传统肉饼）包装质量的影响
7. Effect of antioxidants and lighting conditions on color and lipid stability of beef patties packaged in high-oxygen modified atmosphere [O] . Sánchez-Escalante A., Torrescano G., Djenane D., 2013

机译：抗氧化剂和光照条件对高氧改性大气包装牛肉馅饼颜色和脂质稳定性的影响

Effects of Rosemary and Green Tea Antioxidants on Ground Beef Patties in Traditional and Modified Atmosphere Packaging

著录项

相似文献

相关主题

期刊订阅