|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Microbial,instru-mental color and ground beef produced from beef trimmings treated withozone or chorine dioxide显示文摘 | STIVARIUS M R POHMAN W F MCELYEA K S | 2002 | Meat Science2002，60，3： | 1 |
| 2 | The effects of ozone , chlorine dioxide, cetylpyridinium chloride and trisoduim phosphate as multiple antimicro- bial interventions on microbiological, instrumental col- or, and sensory color and odor characteristics of ground beef 显示文摘 | Pohlman F W Stivarius M R McElyea K S | 2002 | Meat Science2002，61，3： | 1 |
| 3 | The effects of ozone, chlorine dioxide,cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological,instrumental color, and sensory color and color characteristics of ground beef显示文摘 | Pohlraan F W Stivarius M R McElyea K S | 2002 | Meat Science2002，61，3： | 1 |
| 4 | Reduction of microor- ganisms in ground beef using multiple intervention technology显示文摘 | Pohlman F W Stivarius M R McElyea K S | 2002 | Meat Science2002，61，3： | 1 |
| 5 | Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial instrumental color and sensory properties of ground beef during display显示文摘 | STIVARIUS M R POHLMAN F W MCELYEA K S et O1 | 2002 | Meat Science2002，，60： | 1 |
| 6 | The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisoduim phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef显示文摘 | Pohlman F W Stivarius M R McElyea K S | 2002 | Meat Science2002，61，： | 1 |
| 7 | Microbial,instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide显示文摘 | STIVARIUS M R POHLMAN F W McELYEA K S | 2002 | Meat Science2002，60，3： | 1 |
| 8 | The effects of ozone,chlorine dioxide,cetylpyridi nium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological,instrumental color,and sensory color and odor characteristics of ground beef显示文摘 | Pohlman F W Stivarius M R McElyea K S | 2002 | Meat Science2002，61，3： | 1 |
| 9 | Reduction of microorganisms in ground beef using multiple intervention technology显示文摘 | Pohlman F W Stivarius M R McElyea K S | 2002 | Meat Science2002，61，3： | 1 |
| 10 | Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial,instrumental color and sensory properties of ground beef during display显示文摘 | Stivarius M R Pohlman FW Mc Elyea KS | 2002 | Meat Science2002，60，4： | 1 |
| 11 | Reduction of microorganisums in ground beefusing multiple intervention, technology 显示文摘 | Pohlman Stivarius Mcelyea | 2002 | Meat Science2002，61，3： | 1 |
| 12 | Theeffects of ozone,chlorine dioxide,cetylpyridinium chloride andtrisodium phosphate as multiple antimicrobial interventions onmicrobiological,instrumental color,and sensory color and odorcharacteristics of ground beef显示文摘 | POHLMAN F W STIVARIUS M R McELYEA K S | 2002 | Meat Science2002，61，： | 1 |
| 13 | The effectsof ozone, chlorine dioxide, cetylpyridinium chloride andtrisoduim phosphate as multiple antimicrobial interventionson microbiological, instrumental color, and sensorycolor and odor characteristics of ground beef显示文摘 | Pohlman F W Stivarius M R McElyea K S | 2002 | MeatScience2002，61，： | 1 |
| 14 | The effects of ozone,chlorine dioxide,cetylpyridinium chloride and trisoduim phosphate as multiple antimicrobial interventions on microbiological,instrumental color,and sensory color and odor characteristics of ground beef显示文摘 | Pohlman F W Stivarius M R McElyea K S | 2002 | Meat Science2002，61，： | 1 |
| 15 | Reduction of microorganisums in ground beefusing multiple intervention, technology显示文摘 | Pohlman Stivarius Mcelyea | 2002 | Meat Science2002，61，3： | 1 |
| 16 | Reduction of microorganisms in ground beef using multiple intervention technology显示文摘 | Pohlman F W Stivarius M R McElyea K S | 2002 | Meat Science2002，61，3： | 1 |
| 17 | Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial,instrumental color and sensory properties of ground beef during display显示文摘 | STIVARIUS M R POHLMAN F W MCELYEA K S | 2002 | Meat Sci2002，60，： | 1 |
| 18 | The effects of ozone,chlorine dioxide,cetylpyridinium chloride and trisoduim phosphate as multiple antimicrobial interventions on microbiological,instrumental color,and sensory color and odor characteristics of ground beef显示文摘 | Pohlman F W Stivarius M R Mcelyea K S | 2002 | Meat Science2002，61，3： | 1 |
| 19 | The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisoduim phosphate as multiple antirnicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef 显示文摘 | POHLMAN F W STIVARIUS M R MCELYEA K S | 2002 | Meat Science2002，61，： | 1 |
| 20 | The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail display 显示文摘 | Stivarius M R Pohlman F W McElyea K S | 2002 | Meat Science2002，60，3： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员