换一批
换一批Study of the effect of atmosphere modification in conjunction with honey on the extent of shelf life of Greek bakery delicacy "touloumpaki".
第一作者：
Ioannis S,Arvanitoyannis
第一单位：
School of Agricultural Sciences, Department of Agriculture, Ichthyology and Aquatic Environment, University of Thessaly, Fytokou Str, 38446 Nea Ionia Magnesias, Volos, Hellas, Greece. parmenion@uth.gr
作者：
主题词
大气(Atmosphere);细菌(Bacteria);集落计数, 微生物(Colony Count, Microbial);色(Color);食品分析(Food Analysis);食品处理和加工(Food Handling);食品微生物学(Food Microbiology);希腊(Greece);蜂蜜(Honey);氢离子浓度(Hydrogen-Ion Concentration);温度(Temperature);时间因素(Time Factors);酵母菌(Yeasts)
DOI
10.1016/j.anaerobe.2011.04.009
PMID
21549213
发布时间
2011-12-28
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Anaerobe
300-2页
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