机译:修改包装以保护保质期延长的牛奶免受光线影响
Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061;
Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061;
Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061;
Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061;
Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061;
Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061;
oxidation; sensory; riboflavin; extended-shelf-life milk;
机译:光保护性添加剂包装在具有不同光强度的LED照明的零售乳制品箱中保护牛奶新鲜度的功效
机译:各种乳制品包装材料对巴氏杀菌牛奶保质期和风味的影响
机译:各种乳制品包装材料对超巴氏灭菌牛奶的保质期和风味的影响
机译:脱脂和全奶粉的风味和风味稳定性
机译:由于剥离和迁移从液体牛奶中的包装而导致的风味和仪器分析
机译:调味牛奶中低分子量羰基和蛋白质修饰的分析
机译:三种延长线性σ模型中核物质核心浅色思科质量修改综合研究