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CNKI学位论文(525)
CNKI期刊论文0611(5)
知网期刊论文(758)
在“
Elsevier电子期刊
”中,
命中:
111
条,耗时:0.0239884 秒
在所有数据库中总计命中:
1,288
条
1.
Effect of combined treatment with supercritical CO
2
and rosemary on microbiological and physicochemical properties of
ground
pork
stored at 4 °C
作者:
Shirong Huang
;
hwangee@163.com
;
Bin Liu
;
Du Ge
;
Jiehui Dai
关键词:
Supercritical CO2
;
Rosemary
;
Ground
pork
;
Lipid oxidation
;
Microbiological properties
刊名:Meat Science
出版年:2017
2.
Bacteriophage application on red meats and poultry: Effects on Salmonella population in final
ground
products
作者:
Y. Yeh
a
;
P. Purushothaman
b
;
N. Gupta
b
;
M. Ragnone
a
;
S.C. Verma
b
;
A.S. de Mello
a
;
amilton@cabnr.unr.edu
关键词:
Salmonella
;
Bacteriophage
;
Ground
beef
;
Ground
pork
;
Ground
turkey
;
Ground
chicken
刊名:Meat Science
出版年:2017
3.
Antioxidant effect of spent,
ground
, and lyophilized brew from roasted coffee in frozen cooked
pork
patties
作者:
Katrina Maryse Malixi Jully
a
;
Criselda S. Toto
b
;
Lilian Were
a
;
were@chapman.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Coffee
;
Cooked
pork
;
Frozen storage
;
Oxidation
刊名:LWT - Food Science and Technology
出版年:2016
4.
Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh,
ground
pork
patties
作者:
M.F. Overholt
a
;
S. Mancini
a
;
b
;
H.O. Galloway
a
;
G. Preziuso
b
;
A.C. Dilger
a
;
D.D. Boler
a
;
dboler2@illinois.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Lipid oxidation
;
Pork
;
Salt
;
Sensory
;
Sodium chloride
刊名:LWT - Food Science and Technology
出版年:2016
5.
Physico-chemical properties of reduced-fat beef species sausage with
pork
back fat replaced by pineapple dietary fibres and water
作者:
Suné
;
St.Clair Henning
a
;
hennings@cput.ac.za" class="auth_mail" title="E-mail the corresponding author
;
Prince Tshalibe
a
;
Louwrens C. Hoffman
b
关键词:
Dietary fibre
;
Ground
meat
;
Species sausage
;
Physico-chemical characteristics
刊名:LWT - Food Science and Technology
出版年:2016
6.
Effects of salts of varying purity on lipid oxidation, sensory characteristics, and textural properties of fresh,
ground
pork
patties
作者:
M.F. Overholt
a
;
;
S. Mancini
b
;
H.O. Galloway
a
;
G. Preziuso
b
;
A.C. Dilger
a
;
D.D. Boler
a
刊名:Meat Science
出版年:2016
7.
Effects of glutinous rice flour on the physiochemical and sensory qualities of
ground
pork
patties
作者:
Xueqin Gao
a
;
b
;
Wangang Zhang
a
;
c
;
wangang.zhang@yahoo.com" class="auth_mail
;
Guanghong Zhou
a
;
c
关键词:
Glutinous rice flour
;
Ground
pork
patties
;
Carrageenan
;
Soy protein isolate
;
Corn starch
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:September, 2014
8.
Calibrations between the variables of microbial TTI response and
ground
pork
qualities
作者:
Eunji Kim
a
;
c
;
Dong Yeol Choi
a
;
c
;
Hyun Chul Kim
a
;
c
;
Keehyuk Kim
b
;
c
;
Seung Ju Lee
a
;
c
;
Lseungju@dongguk.edu
关键词:
Time-temperature indicator (TTI)
;
Ground
pork
;
Quality changes
;
Arrhenius temperature dependency
;
Calibration
刊名:Meat Science
出版年:2013
9.
Texture, lipid oxidation and sensory characteristics of
ground
pork
patties prepared with commercially available salts
作者:
K.N. Bess
a
;
D.D. Boler
a
;
1
;
M.A. Tavá
;
rez
a
;
H.K. Johnson
b
;
F.K. McKeith
a
;
J. Killefer
a
;
2
;
A.C. Dilger
a
;
adilger2@illinois.edu
关键词:
Lipid oxidation
;
Salt
;
Sensory
;
Pork
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2013
10.
Non-O157 Shiga toxin-producing Escherichia coli in retail
ground
beef and
pork
in the Washington D.C. area
作者:
Wenting Ju
;
Jinling Shen
;
Yi Li
;
Magaly A. Toro
;
Shaohua Zhao
;
Sherry Ayers
;
Mohamed Badaoui Najjar
;
Jianghong Meng
关键词:
Non-O157 STEC
;
Prevalence
;
Ground
beef
;
Ground
pork
;
Virulence
刊名:Food Microbiology
出版年:2012
1
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