An Assessment of the Influence of the Industry Distribution Chain on the Oxygen Levels in Commercial Modified Atmosphere Packaged Cheddar Cheese Using Non-Destructive Oxygen Sensor Technology.

导出 OA

翻译打印收藏纠错

作者： Karen A M,O' Callaghan ^[1] ; Dmitri B,Papkovsky ^[2] ; Joseph P,Kerry ^[3]

作者单位： Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 YN60, Ireland. k.a.ocallaghan@umail.ucc.ie. ^[1] Biophysics and Bioanalysis Group, School of Biochemistry and Cell Biology, University College Cork, Cork T12 YN60, Ireland. d.papkovsky@ucc.ie. ^[2] Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 YN60, Ireland. joe.kerry@ucc.ie. ^[3]

关键词 cheese distribution industry oxygen packaging sensor

主题词干酪(Cheese);食品微生物学(Food Microbiology);食品包装(Food Packaging);食品保存(Food Preservation);氧(Oxygen)

DOI 10.3390/s16060916

PMID 27331815

发布时间 2019-01-11

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交