Effects of meat pH and the initial numbers of spores of Clostridium estertheticum on the development of blown pack spoilage of vacuum‐packaged beef (Unknown)
- New search for: Yang, Xianqin
- New search for: Yang, Xianqin
- New search for: Wang, Hui
- New search for: Badoni, Madhu
In:
International journal of food science & technology
;
49
, 7
; 1619-1625
;
2014
-
ISSN:
- Article (Journal) / Print
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Title:Effects of meat pH and the initial numbers of spores of Clostridium estertheticum on the development of blown pack spoilage of vacuum‐packaged beef
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Contributors:
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Published in:International journal of food science & technology ; 49, 7 ; 1619-1625
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Publisher:
- New search for: Blackwell
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Place of publication:Oxford
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Publication date:2014
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ISSN:
-
ZDBID:
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Type of media:Article (Journal)
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Type of material:Print
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Language:Unknown
- New search for: 275/5800
- New search for: 58.34 / 44.21
- Further information on Basic classification
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Classification:
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Source:
Table of contents – Volume 49, Issue 7
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1607
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An overview of selected specialty beers: developments, challenges and prospectsYeo, Hui Qi / Liu, Shao‐Quan et al. | 2014
- 1619
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Effects of meat pH and the initial numbers of spores of Clostridium estertheticum on the development of blown pack spoilage of vacuum‐packaged beefYang, Xianqin / Wang, Hui / Badoni, Madhu et al. | 2014
- 1626
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Selective elution of tea catechins and caffeine from polyvinylpolypyrrolidoneFan, Fang‐Yuan / Gan, Quan / Dong, Zhan‐Bo / Song, Kwan‐Jeong / Zheng, Xin‐Qiang / Liang, Yue‐Rong / Lu, Jian‐Liang et al. | 2014
- 1635
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The effects of processing and packaging parameters on the occurrence of sulphide black in canned meatDantas, Fiorella B. H. / Dantas, Sílvia T. / Moitinho, Daisy / Albers, Carolina C. M. / Pollonio, Marise A. R. et al. | 2014
- 1644
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Impact of amorphous and crystalline lactose on milk chocolate propertiesBolenz, Siegfried / Römisch, Josefine / Wenker, Thorsten et al. | 2014
- 1654
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Antioxidant activities of chicken liver hydrolysates by pepsin treatmentChou, Chung‐Hsi / Wang, Sheng‐Yao / Lin, Yi‐Tsen / Chen, Yi‐Chen et al. | 2014
- 1663
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Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumptionVázquez‐Araújo, Laura / Nuncio‐Jáuregui, Paloma N. / Cherdchu, Panat / Hernández, Francisca / Chambers, Edgar IV / Carbonell‐Barrachina, Ángel A. et al. | 2014
- 1673
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Evaluation of physiochemical, textural, microbiological and sensory characteristics in set yogurt reinforced by microencapsulated Bifidobacterium bifidumF‐35Mousa, Ahmed / Liu, Xiao‐ming / Chen, Yong‐quan / Zhang, Hao / Chen, Wei et al. | 2014
- 1680
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Phenolic profile and changes in the antioxidant activity of crabapple (Malus domestica cv Royalty) fruit during maturation on the treeChen, Fangtian / Li, Feng / Lu, Lei / Zhang, Xing / Xu, Xiaoyan / Li, Dapeng et al. | 2014
- 1689
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The effect of enzymatic hydrolysis on the biological properties of Oenothera biennis,Borago officinalis and Nigella sativa seedcake by‐products from oil pressingRatz‐Łyko, Anna / Arct, Jacek / Herman, Anna / Pytkowska, Katarzyna / Majewski, Sławomir et al. | 2014
- 1699
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Use of ultrasonication to enhance pea seed germination and microbial quality of pea sproutsChiu, Kai Ying / Sung, Jih Min et al. | 2014
- 1707
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Enhancement of antioxidant activity of monascal waxy corn by a 2‐step fermentationKongbangkerd, Teeraporn / Tochampa, Worasit / Chatdamrong, Wassana / Kraboun, Kitisart et al. | 2014
- 1715
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Production of yellow wine from Camellia Oleifera meal pretreated by mixed cultured solid‐state fermentationChang, Ming / Lian, Jie / Liu, Ruijie / Jin, Qingzhe / Wang, Xingguo et al. | 2014
- 1722
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Physicochemical properties of flour recovered from broken rice noodles during productionLiu, Ya‐Fei / Chaiwanichsiri, Saiwarun / Laohasongkram, Kalaya et al. | 2014
- 1729
-
Effects of pepsin hydrolysis on the soy β‐conglycinin aggregates formed by heat treatment at different pHHe, Xiu‐Ting / Yang, Xiao‐Quan / Zhang, Jin‐Bo et al. | 2014
- 1736
-
Characterisation of spray‐dried microparticles containing iron coated by pectin/resistant starchMoslemi, Masoumeh / Hosseini, Hedayat / Erfan, Mohammad / Mortazavian, Amir Mohammad / Fard, Ramin Mazaheri Nezhad / Neyestani, Tirang Reza / Komeyli, Rozita et al. | 2014
- 1743
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Apple pomace as a potential ingredient for the development of new functional foodsReis, Sofia F. / Rai, Dilip K. / Abu‐Ghannam, Nissreen et al. | 2014
- 1751
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Physicochemical properties of nanopowdered eggshellMijan, Mohammad Al / Kim, Dong‐Hwi / Kwak, Hae‐Soo et al. | 2014
- 1758
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Rheological and physico‐chemical properties of gelatin extracted from the skin of a few species of freshwater carpMadhamuthanalli, Chandra Venkataramappa / Bangalore, Shamasundar Aswathnarayan et al. | 2014
- 1765
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Antioxidant activity and phenolic content of pressurised liquid and solid–liquid extracts from four Irish origin macroalgaeHeffernan, Natalie / Smyth, Thomas J. / FitzGerald, Richard J. / Soler‐Vila, Anna / Brunton, Nigel et al. | 2014
- 1773
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Effects of temperature, pH and light on the stability of aloin A and characterisation of its major degradation productsDing, Wen‐Jing / Wu, Xiao‐Fang / Zhong, Jia‐Sheng / Wan, Jin‐Zhi et al. | 2014