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food engineering reviews(1)

关键词

dpcd(1)
lamb meat(1)
sausage quality(1)

作者

Szerman, Natalia AND Vaudagna, Sergio R. AND Szerman, Natalia AND Vaudagna, Sergio R. AND Rao, Wei Li AND Li, Xin AND Yang, Yang AND Zhang, De Quan(0)

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chinese acad agr sci, inst agroprod proc sci & technol, key lab agroprod proc, minist agr, beijing 100193, peoples r china(1)
consejo nacl invest cient & tecn, ra-1033 buenos aires, df, argentina(1)
inta, inst tecnol alimentos, ctr invest agroind, moron, argentina(1)

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资源类型: 外文期刊

作者:Szerman, Natalia(精确检索)

作者:Vaudagna, Sergio R.(精确检索)

作者:Szerman, Natalia(精确检索)

作者:Vaudagna, Sergio R.(精确检索)

作者:Rao, Wei Li(精确检索)

作者:Li, Xin(精确检索)

作者:Yang, Yang(精确检索)

作者:Zhang, De Quan(精确检索)

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1Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages

作者： Szerman, Natalia; Vaudagna, Sergio R.; Szerman, Natalia; Vaudagna, Sergio R.; Rao, Wei Li; Li, Xin; Yang, Yang; Zhang, De Quan; SCI

机构： INTA, Inst Tecnol Alimentos, Ctr Invest Agroind, Moron, Argentina; Consejo Nacl Invest Cient & Tecn, RA-1033 Buenos Aires, DF, Argentina; Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China;

来源：FOOD ENGINEERING REVIEWS

关键词： DPCD Sausage quality Lamb meat