代表
发表于 2025-3-21 16:56:54
书目名称Compendium of the Microbiological Spoilage of Foods and Beverages影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0231092<br><br> <br><br>书目名称Compendium of the Microbiological Spoilage of Foods and Beverages影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0231092<br><br> <br><br>书目名称Compendium of the Microbiological Spoilage of Foods and Beverages网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0231092<br><br> <br><br>书目名称Compendium of the Microbiological Spoilage of Foods and Beverages网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0231092<br><br> <br><br>书目名称Compendium of the Microbiological Spoilage of Foods and Beverages被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0231092<br><br> <br><br>书目名称Compendium of the Microbiological Spoilage of Foods and Beverages被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0231092<br><br> <br><br>书目名称Compendium of the Microbiological Spoilage of Foods and Beverages年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0231092<br><br> <br><br>书目名称Compendium of the Microbiological Spoilage of Foods and Beverages年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0231092<br><br> <br><br>书目名称Compendium of the Microbiological Spoilage of Foods and Beverages读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0231092<br><br> <br><br>书目名称Compendium of the Microbiological Spoilage of Foods and Beverages读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0231092<br><br> <br><br>
Jocose
发表于 2025-3-21 22:50:30
https://doi.org/10.1007/978-3-531-94212-4rganisms, destroy those that do get in along with their enzymes, and prevent the growth and activities of those that escape processing treatments. Troublesome spoilage microorganisms include aerobic psychrotrophic Gram-negative bacteria, yeasts, molds, heterofermentative lactobacilli, and spore-form
MAIM
发表于 2025-3-22 04:14:24
Jesko Jockenhövel,Claudia Wegener as 12,500 . (Mann, 2005). Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions. Because of this high potential for spoilage, the historical record reveals that early civilizations used techniques such as salting, sm
HAWK
发表于 2025-3-22 05:30:19
Role of Free Radicals in Senescence,eft unpreserved, spoil rapidly. Some fish products are heavily cured (salted, dried) and shelf stable at ambient temperature. An increasing number of fish products are preserved by low levels of salt, cooling, packaging in modified atmosphere, and/or addition of low levels of preservatives. The micr
declamation
发表于 2025-3-22 09:29:10
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纬度
发表于 2025-3-22 15:25:12
Role of Free Radicals in Senescence,stimated that about 20% of all fruits and vegetables produced is lost each year due to spoilage. The focus of this chapter is to provide a general background on microbiological spoilage of fruit and vegetable products that are organized in three categories: fresh whole fruits and vegetables, fresh-c
纬度
发表于 2025-3-22 17:10:00
Orthogonal Polynomials and Combinatorics, a method of preserving food for use by the army and navy. Appert, a confectioner and chef, began to experiment in his workshop in Massy, near Paris, but since little was known about bacteriology and the causes of spoilage (Louis Pasteur had yet to formulate the germ theory), much of his work involv
CARK
发表于 2025-3-22 23:44:18
The Bispectral Problem: An Overview,s, are manufactured for food consumption. These products are subject to physical, chemical, and microbiological spoilage that affects the taste, aroma, leavening, appearance, and overall quality of the end consumer product. Microorganisms are ubiquitous in nature and have the potential for causing f
机构
发表于 2025-3-23 03:25:52
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KIN
发表于 2025-3-23 08:08:32
Arithmetic of the Partition Function,uted without heat treatments, they are microbiologically stable indefinitely at ambient temperatures in unopened containers. The packaged, acidified products are often intended for multiple uses, exposing them at the points of consumption to numerous opportunities for contamination with microorganis