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冷冻肉类食品质量评估
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The Effects Of Three Post-Processing Dips On The Shelf Life Of Fresh Calico Scallops
The effects of three post-processing dips--one percent sodium bisulfite, 100 ppm calcium hypochlorite (HTH), and 20 ppm chlorine dioxide (Odocine)--on the shelf life of fresh calico scallops packed in
NOAA Institutional Repository2024-06-21 更新40
Comparative shelf-life study on falafel and fresh beef
Comparative shelf-life study on falafel: PHBV tray vs reference material Comparative shelf-life study on fresh beef: PHBV tray vs reference material
Data INRAE2021-01-01 更新20
Shelf life of artisanal demi-glace sauce
Abstract The objective of this study was to elaborate and evaluate the shelf life of the liquid artisanal demi-glace sauce considering sensory, microbiological and lipid oxidation characteristics duri
Figshare2017-10-01 更新60
meat shelflife. meat shelflife
Experimental treatments resulted from the combination of two packaging types (vacuum packaging vs. vacuum packaging with antimicrobial agent) and two storage conditions of meat (chilled for 120 days a
NIAID Data Ecosystem30
