Vacuum packaged - Globe Thesis

Keyword [Vacuum packaged] Result: 1 - 17 \| Page: 1 of 1
1.	Studies On Intergrage Preservation Techniques And Analysis Of Microflore Of Vacuum Packaged Red-Sausage
2.	Microbial Bacteria Groups And Quality Variation Characteristics Of Vacuum-packaged Rice Cake In Storage
3.	Changes In The Bacterial Community On Tray-and Vacuum-Packaged Pork During Chilled Storage
4.	Effect Of Microbial Contanmination Conditions Of Slaughtering And Splitting Process On Microbioal Diversity Of Chilled Vacuum-packaged Beef Duirng Storage、，\-./J>
5.	Study Of The Bioprotective Cultures On Meat Quality And Spoilage Bacteria On Vacuum Packaged Sliced Beef
6.	The Study On The Reason And The Control Of Green Discoloration On The Vacuum-Packaged Salted Goose
7.	Effects Of Electron-beam Irradiation On Fresh Pork Quality In Vacuum-packaged
8.	Analysis Of Corruption Process And Research Of Prediction Model For The Shelf-life Of Vacuum-packaged Chicken Breakfast Sausage
9.	Shelf Life Predictive Model Of Vacuum-packaged Raw Beef
10.	Establishing HACCP Information In Pork Slaughter Processing And The Quality Change Of Uncooked Pre-production Roasted Pork During Storage
11.	Characterization of Clostridium spp. from 'blown-pack', chill-stored, vacuum packaged beef
12.	Characterization of pulsed light treatment on the shelf-life and safety of vacuum packaged cold smoked salmon
13.	Use of electron beam irradiation to improve the safety and shelf-life of poultry meat without adversely affecting the quality
14.	Microbial safety of vacuum packaged, cooked, chilled beef and pork
15.	Lactic acid, low molecular weight polylactic acid, and nisin for reduction of spoilage and pathogenic bacteria on vacuum-packaged fresh raw beef
16.	The quantification of biogenic amines in low-temperature-stored vacuum-packaged and carbon dioxide modified-atmosphere-packaged fresh pork
17.	MICROBIOLOGICAL EFFECTS OF POLY- AND PYROPHOSPHATES ADDED TO MEAT AND MEAT PRODUCTS
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