The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat.

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作者： Anna,Draszanowska ^[1] ; Mirosława,Karpińska-Tymoszczyk ^[1] ; Magdalena A,Olszewska ^[2]

作者单位： Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland. ^[1] Department of Industrial and Food Microbiology, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland. ^[2]

关键词 Canned meat antioxidants ginger rhizome lipid oxidation texture

主题词动物(Animals);抗氧化剂(Antioxidants);色(Color);食品处理和加工(Food Handling);食品保存(Food Preservation);硬度(Hardness);人类(Humans);脂质过氧化作用(Lipid Peroxidation);肉制品(Meat Products);致冷(Refrigeration);根茎(Rhizome);猪(Swine)

DOI 10.1177/1082013219889439

PMID 31779495

发布时间 2024-01-09

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Food science and technology international = Ciencia y tecnologia de los alimentos internacional

2020年26卷4期

300-310页

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The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

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Food science and technology international = Ciencia y tecnologia de los alimentos internacional

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The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

相似文献

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

相关期刊

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