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NATURE电子期刊(1)
Elsevier电子期刊(21)
ACS电子期刊(7)
在“
Elsevier电子期刊
”中,
命中:
21
条,耗时:小于0.01 秒
在所有数据库中总计命中:
29
条
1.
Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial
cooked
bacon
作者:
Giuseppe Comi
;
Debbie Andyanto
;
Marisa Manzano
;
Lucilla Iacumin
;
lucilla.iacumin@uniud.it" class="auth_mail" title="E-mail the corresponding author
关键词:
Cooked
bacon
;
Spoilage
;
Bio-protective cultures
刊名:Food Microbiology
出版年:2016
2.
The effect of salt reduction on sensory quality and microbial growth in hotdog sausages,
bacon
, ham and salami
作者:
Margit Dall Aaslyng
;
Christian Vestergaard
;
Anette Granly Koch
关键词:
Ham
;
Bacon
;
Salami
;
Sausage
;
Salt reduction
;
Quality
刊名:Meat Science
出版年:2014
3.
Survival and death of Listeria monocytogenes on
cooked
bacon
at three storage temperatures
作者:
P.J. Taormina
;
W.J. Dorsa
关键词:
Listeria monocytogenes
;
Detection
;
Survival
;
Ready-to-eat meats
;
Cooked
bacon
;
Low-moisture foods
刊名:Food Microbiology
出版年:2010
4.
Occurrence of heterocyclic amines in
cooked
meat products
作者:
Kanithaporn Puangsombat
a
;
b
;
Priyadarshini Gadgil
c
;
Terry A. Houser
d
;
Melvin C. Hunt
d
;
J. Scott Smith
d
;
jsschem@ksu.edu
关键词:
Heterocyclic amines
;
Cooking
;
Beef
;
Pork
;
Chicken
;
Fish
刊名:Meat Science
出版年:2012
5.
Heterocyclic amine content in commercial ready to eat meat products
作者:
Kanithaporn Puangsombat
a
;
Priyadarshini Gadgil
b
;
Terry A. Houser
c
;
Melvin C. Hunt
c
;
J. Scott Smith
c
;
jsschem@ksu.edu
关键词:
Heterocyclic amines
;
Ready-to-eat meat
;
Hot dogs
;
Deli meat products
;
Bacon
;
Rotisserie chicken
刊名:Meat Science
出版年:2011
6.
Public perceptions of the transmission of pandemic influenza A/H1N1 2009 from pigs and pork products in Australia
作者:
Navneet K. Dhand
a
;
navneet.dhand@sydney.edu.au
;
Marta Hernandez-Jover
a
;
Melanie Taylor
b
;
Patricia Holyoake
c
关键词:
Pandemic influenza
;
A/H1N1
;
Swine flu
;
Perceptions
;
Concerns
;
Behaviour
;
Health emergency
刊名:Preventive Veterinary Medicine
出版年:2011
7.
The influence of processing and product factors on the quality of microwave pre-
cooked
bacon
作者:
Christian James
;
Kerry E. Barlow
;
Stephen J. James and Mark J. Swain
关键词:
Bacon
;
Microwave cooking
;
Microwave processing
刊名:Journal of Food Engineering
出版年:2006
8.
A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems
作者:
L. Jacxsens
;
J. Kussaga
;
P.A. Luning
;
M. Van der Spiegel
;
F. Devlieghere
;
M. Uyttendaele
关键词:
Food Safety Management System
;
Microbiological food safety
;
Performance tool
刊名:International Journal of Food Microbiology
出版年:2009
9.
Occurrence and growth of yeasts in processed meat products – Implications for potential spoilage
作者:
Dennis S. Nielsen
;
Tomas Jacobsen
;
Lene Jespersen
;
Anette Granly Koch
;
Nils Arneborg
关键词:
Yeast
;
Processed meat products
;
Spoilage
刊名:Meat Science
出版年:2008
10.
Factors affecting the composition and amount of white exudate from
cooked
bacon
作者:
Sheard
;
P.R.
;
Taylor
;
A.A
;
Savage
;
A.W.J.
;
Robinson
;
A.M.
;
Richardson
;
R.I.
;
Nute
;
G.R.
关键词:
Bacon
;
Dry cured
;
Rapid cured
;
White exudate
;
Wiltshire cured
刊名:Meat Science
出版年:2001
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