READY-TO-EAT相关论文
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为明确绿芥末对即食鲜切生菜的保鲜效果,以清水和NaClO常规处理为对照组,考查了不同浓度的绿芥末液浸泡保鲜处理对即食鲜切生菜的......
该试验以JS25噬菌体为研究对象,在分析稳定性的基础上,确定其对宿主细胞的侵染时间及最佳感染复数,最后通过在即食食品中的抑菌效......
Effect of Pre-Processing Steps, Nitrite and Irradiation Combination Preservation of a Ready-to-Eat S
The effects of pre-processing steps (washing, blanching and cooking) and combination preservation of irradiation (10 kGy......
To establish the highest irradiation dose, which was still organoleptically acceptable for producing ready-to-eat (RTE) ......
Seven varieties of Tajik legumes and two Tajik snack type ready-to-eat (RTE) whole/split chickpeas were analyzed for iro......
An exploratory study of food safety and food handling: Examining ready-to-eat foods in independent d
The US Center for Disease Control and Prevention (CDC, 2009) reports that each year 76 million cases of foodborne illnes......
With more ready-to-eat foods and increased shelf-lives, prevention of Listeria monocytogenes contamination has become a ......
