机译:高静水压力处理对中国咸水鸭微生物群落的影响
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095,People's Republic of China;
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095,People's Republic of China;
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095,People's Republic of China;
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095,People's Republic of China;
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095,People's Republic of China;
Food Science Research Institute, Bohai University, Jinzhou, Liaoning 121013, People's Republic of China;
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095,People's Republic of China;
机译:高静水压力结合适度热量使水煮咸鸭灭活耐压细菌的作用
机译:添加硫胺素二月桂基硫酸盐以降低静水压力治疗的强度,以确保韩国Jogaejeot-muchim(腌制发酵调味的短颈蛤)的微生物安全
机译:高静水压腌制和发酵虾的微生物变化
机译:高静压压力处理对牛肉肉叉物理化学性质,微生物质量和感官属性的影响
机译:高静压压力对烃 - 降解细菌活性的影响
机译:单独或与中度加热结合使用的高静水压力处理对鳄梨调味酱的微生物负荷抗药性和细菌多样性的影响
机译:高静水压力处理的影响单独或与鳄梨酱微生物载荷,抗微生物抗性和细菌多样性的中等热量相结合
机译:微生物对近场环境地球化学的影响(mING):估算YUCCa山储层漂移中微生物群落的模型