官方服务:
资源简介:
Bacterial community dynamics in vacuum packaged lamb during storage at different temperatures
应用场景:
创建时间:
2017-06-02
相关数据集
Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat
ABSTRACT: During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings
DataCite Commons2020-08-26 更新90
Effects of Modified Atmosphere Packaging (MAP) and slaughter age on the shelf life of lamb meat
Abstract The shelf life extending effect of different modified atmospheres packages (MAP): vacuum (MAP-1), 69.6% N2 + 30% CO2 + 0.4% CO (MAP-2) and 70% O2 + 30% CO2 (MAP-3) on lamb meat at two slaught
DataCite Commons2020-08-27 更新60
Effects of Modified Atmosphere Packaging (MAP) and slaughter age on the shelf life of lamb meat
Abstract The shelf life extending effect of different modified atmospheres packages (MAP): vacuum (MAP-1), 69.6% N2 + 30% CO2 + 0.4% CO (MAP-2) and 70% O2 + 30% CO2 (MAP-3) on lamb meat at two slaught
DataCite Commons2020-08-28 更新50
Metagenomic analysis of the bacterial community in minimally processed carrot
Analysis of bacterial community structure during storage of minimally processed carrot in various conditions
NIAID Data Ecosystem70
Effects of Modified Atmosphere Packaging (MAP) and slaughter age on the shelf life of lamb meat
Abstract The shelf life extending effect of different modified atmospheres packages (MAP): vacuum (MAP-1), 69.6% N2 + 30% CO2 + 0.4% CO (MAP-2) and 70% O2 + 30% CO2 (MAP-3) on lamb meat at two slaught
DataCite Commons2020-08-28 更新50



