文献
J-GLOBAL ID:202202289433148525
整理番号:22A0904852
ソースドアヒル製品の物理化学的および微生物学的特性を改善するための保存戦略としてのeビーム照射と改質雰囲気包装の組合せ【JST・京大機械翻訳】
Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product
著者 (15件):
Li Yunxia
(State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, 315211, China)
,
Li Yunxia
(Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, 315211, China)
,
Zhou Changyu
(State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, 315211, China)
,
Zhou Changyu
(Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, 315211, China)
,
He Jun
(State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, 315211, China)
,
He Jun
(Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, 315211, China)
,
Wu Zhen
(State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, 315211, China)
,
Wu Zhen
(Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, 315211, China)
,
Sun Yangying
(State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, 315211, China)
,
Sun Yangying
(Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, 315211, China)
,
Pan Daodong
(State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, 315211, China)
,
Pan Daodong
(Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, 315211, China)
,
Tian Hongwei
(Hubei Zhouheiya Enterprise Development Co. Ltd., Wuhan, 430040, PR China)
,
Xia Qiang
(State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, 315211, China)
,
Xia Qiang
(Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, 315211, China)
資料名:
Food Control
(Food Control)
巻:
136
ページ:
Null
発行年:
2022年
JST資料番号:
W0246A
ISSN:
0956-7135
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)