1.
Irradiation control of pathogenic bacteria and their growth during storage time in cooled chicken
γ射线辐照控制冷却鸡肉中的致病菌及贮藏期变化研究
2.
Effects of Irradiation on Pathogenic Bacterial Inactivation in Refrigerated Chicken and Its Storage
辐照对冷却鸡肉中致病微生物的杀灭及贮藏特性的影响
3.
gravy clotting as it cools;
肉汤冷却时结块了；
4.
THE EFFECT OF NISIN ON CHILLED PORK PRESERVATION
Nisin对冷却猪肉冷藏保鲜效果的影响
5.
Effect of Modified Atmosphere Packaging with Carbon Monoxide on Shelf Life and Color of Chilled Meat
含CO气调包装对冷却肉货架期和肉色的影响
6.
Study on the Application of HACCP System in the Processing of Chilled Pork;
HACCP体系在冷却猪肉生产中应用的研究
7.
Measure and Predict Microbial Flora of Chilled Meat;
冷却肉表面微生物的检测及预测预报
8.
The Study of Ultrasonic on Sterilization and Storage of Chilled Pork;
超声波对冷却肉杀菌保鲜作用的研究
9.
Research on the Technology Used in Extending Shelf Life of Chilled Beef
冷却牛肉延长保鲜期的应用技术研究
10.
The Effects of HPCD (High Pressure Carbon Dioxide) on the Quality of Chilled Pork
高压二氧化碳对冷却猪肉品质的影响
11.
Preservation effects of snakegourd pericarp extracts on chilled pork
瓜蒌皮提取物对冷却肉保鲜效果研究
12.
Isolation and Identification of common corrupt Bacterium from chilled Meat
冷却肉中常见腐败细菌的分离与鉴定
13.
Applied research of Nisin and natamycin in chilled meat
Nisin及纳他霉素在冷却肉中的应用研究
14.
Study on Formula Optimization of Compound Preservative of Chilled Pork
复合保鲜剂对保持冷却肉品质的探讨
15.
Application of hypobaric storage in chilled meat storage
减压装置在冷却肉贮藏保鲜中的应用
16.
The Study and Development on the Microwavable Frozen Pre-fried Chicken Strings
可微波冷冻预油炸鸡肉串的研究与开发
17.
Changes of aroma profile during the manufacturing and cooking of microwavable pre-fried chicken
可微波冷冻预油炸鸡肉的风味物质研究
18.
Analysis and Assessment of Chilled Pork Color and Its Color Stability;
冷却猪肉肉色质量分析与评定及肉色稳定性研究