搜索结果: 1-3 共查到“食品科学技术 turkey meat”相关记录3条 . 查询时间(0.067 秒)
The effects of using turkey meat on qualitative properties of heat-treated sucuk
turkey meat sucuk pH volatile compounds heat treatment
<
2015/7/28
The effects of using different levels of turkey meat (0, 20, and 40%) on some quality properties of heat-treated sucuk were investigated. Lactic acid bacteria, Micrococcus/Staphylococcus, and Enteroba...
Effect of Modified Atmosphere Packaging on Microbial and Physical Qualities of Turkey Meat
Modified atmosphere packaging total viable count anaerobic count pH, drip loss odour score
<
2008/10/31
The effect of modified atmosphere (80% oxygen +20% carbon dioxide) packaging, vacuum packaging and aerobic packaging on the microbial qualities viz., Total Viable Count (TVC) and anaerobic count, phys...
Effect of Modified Atmosphere Packaging on Microbial and Physical Qualities of Turkey Meat
Packaging on Microbial Turkey Meat
<
2016/5/31
The effect of modified atmosphere (80% oxygen +20% carbon dioxide) packaging, vacuum packaging and aerobic packaging on the microbial qualities viz., Total Viable Count (TVC) and anaerobic count, phys...