文献
J-GLOBAL ID:202202259607722053
整理番号:22A0328409
冷蔵中の高酸素修飾雰囲気包装牛肉ステーキにおける二酸化炭素に対する細菌群集の応答【JST・京大機械翻訳】
The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage
著者 (18件):
Yang Jun
(Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China)
,
Yang Jun
(National R&D Center for Beef Processing Technology, Tai’an, Shandong 271018, PR China)
,
Yang Xiaoyin
(Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China)
,
Yang Xiaoyin
(National R&D Center for Beef Processing Technology, Tai’an, Shandong 271018, PR China)
,
Liang Rongrong
(Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China)
,
Liang Rongrong
(National R&D Center for Beef Processing Technology, Tai’an, Shandong 271018, PR China)
,
Zhu Lixian
(Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China)
,
Zhu Lixian
(National R&D Center for Beef Processing Technology, Tai’an, Shandong 271018, PR China)
,
Mao Yanwei
(Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China)
,
Mao Yanwei
(National R&D Center for Beef Processing Technology, Tai’an, Shandong 271018, PR China)
,
Dong Pengcheng
(Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China)
,
Dong Pengcheng
(National R&D Center for Beef Processing Technology, Tai’an, Shandong 271018, PR China)
,
Hopkins David L.
(Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China)
,
Hopkins David L.
(Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia)
,
Luo Xin
(Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China)
,
Luo Xin
(National R&D Center for Beef Processing Technology, Tai’an, Shandong 271018, PR China)
,
Zhang Yimin
(Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China)
,
Zhang Yimin
(National R&D Center for Beef Processing Technology, Tai’an, Shandong 271018, PR China)
資料名:
Food Research International
(Food Research International)
巻:
151
ページ:
Null
発行年:
2022年
JST資料番号:
D0633A
ISSN:
0963-9969
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)