Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products.
about
Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added and healthy muscle gelled foods.Microwave as an emerging technology for the treatment of biohazardous waste: A mini-review.Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato (Solanum lycopersicum) puree.Distribution of Microorganisms in Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
P2860
Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products.
description
2014 nî lūn-bûn
@nan
2014年の論文
@ja
2014年学术文章
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2014年学术文章
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2014年学术文章
@zh-hans
2014年学术文章
@zh-my
2014年学术文章
@zh-sg
2014年學術文章
@yue
2014年學術文章
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2014年學術文章
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name
Advanced retorting, microwave ...... ATS) to process meat products.
@en
type
label
Advanced retorting, microwave ...... ATS) to process meat products.
@en
prefLabel
Advanced retorting, microwave ...... ATS) to process meat products.
@en
P50
P1433
P1476
Advanced retorting, microwave ...... ATS) to process meat products.
@en
P2093
Daniela Bermúdez-Aguirre
Gustavo V Barbosa-Cánovas
P304
P356
10.1016/J.MEATSCI.2014.06.027
P577
2014-06-30T00:00:00Z