...
机译:灌装条件对高剪切研磨和真空灌装生产的发酵粗肉乳液中产品质量和机器参数的影响
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany;
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany;
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany;
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany;
Department of Food Process Engineering, Institute of Food Science and Biotechnology, University of Hohenheim, Carbenstrasse 25, 70599 Stuttgart, Germany;
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany;
High shear grinder; Cutting set; Raw material temperature; Meat emulsion; Quality properties; Salami;
机译:可加工参数和填充时间对SCC填充层质量的影响
机译:BLIS发酵产生的带乳酸菌的现成肉末猪肉产品的安全性和质量参数
机译:用肉馅进料的挤出机成型通道中产品熔体流动的数学模型
机译:免疫阉割和物理阉割的猪肉质量参数比较,在美国条件下饲养的免疫阉割和物理阉割的雄性猪
机译:重要的机器操作变量对定量盘式自动胶囊填充机(仪表,溶解度,封装,应力松弛)的团块形成,填充重量和药物释放的影响。
机译:BLIS发酵产生的带乳酸菌的现成猪肉末添加了向日葵的块茎的安全性和质量参数
机译:肉类研磨机的卫生条件,处理者的手和肉类的微生物质量肉类研磨机的卫生条件,处理者的手以及碎肉的微生物质量