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单辛酸甘油酯与食品保鲜 被引量:4

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出处 《食品工业》 北大核心 1997年第3期34-36,共3页 The Food Industry
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  • 1吴传茂,陈雄,吴小刚.丁香油树脂抑菌试验[J].湖北农业科学,2001,40(6). 被引量:7
  • 2白艳红,成亚宁,王玉芬,蒋爱民,德力格尔桑,杨公明.我国低温肉制品研发现状与进展[J].肉类工业,2005(1):25-27. 被引量:53
  • 3DENG,Li(邓利),NIE,Kaili(聂开立),WANG,Fang(王芳),TAN,Tianwei(谭天伟).Studies on Production of Biodiesel by Esterification of Fatty Acids by a Lipase Preparation from Candida sp. 99-125[J].Chinese Journal of Chemical Engineering,2005,13(4):529-534. 被引量:8
  • 4李春静,卢义和,宫素芝,刘真,田金如,卢妍华,解振兵.聚醚改性硅油消泡剂的合成[J].日用化学工业,2006,36(5):284-286. 被引量:35
  • 5Dalgaard, P. Modeling of microbial activity and prediction of shelf-life for packed fresh fish [J]. International Journal of Food Microbiology, 1995, 26: 305-317.
  • 6Gram, L., Dalgaard, P. Fish spoilage bacteriaproblems and solutions [J]. Current Opinion in Biotechnology, 2002, 13: 1-18.
  • 7Gram, L. Evaluation of the bacteriological quality of seafood [J]. International Journal of Food Microbiology, 1992, 16: 25-39.
  • 8Koutsoums, K., NychasG, J.E. Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf-life prediction [J]. Int. J. Food Microbial, 2000, 60:171-184.
  • 9Bjorkroth, J. Microbiological Ecology of marinated Meat Products [J].Meat Science, 2005, 70: 477-480.
  • 10Samelis, J., Kakouril, A., Remenltzis, J. Selective effect of the product type and the packaging conditions on the species of the lactic acid bacteria dominating the spoilage-microbial association of cooked meat at 4℃ [J]. Food Microbiology, 2000, 17:329-340.

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