Development of Aa New Time Temperature Indicator for Enzymatic Validation of Pasteurization of Meat Products

E-ISSN： 1750-3841|80|6|M1271-M1276

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.6, 2015-06, pp. : M1271-M1276

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 1: Soluble nitrogen analysis

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 21, Iss. 2, 1986-10 ,pp. : 117-122

John Wiley & Sons Inc

Access to resources Recommend Favorite

Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 1: Soluble nitrogen analysis

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 950-5423, Iss. 2, 1986-10 ,pp. : 117-122

John Wiley & Sons Inc

Access to resources Recommend Favorite

A Fast and Reliable Real‐Time PCR Method for Detection of Ten Animal Species in Meat Products

JOURNAL OF FOOD SCIENCE, Vol. 83, Iss. 2, 2018-02 ,pp. : 258-265

John Wiley & Sons Inc

Access to resources Recommend Favorite

Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 2: Differential scanning calorimetry, a preliminary study

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 950-5423, Iss. 2, 1986-10 ,pp. : 123-131

John Wiley & Sons Inc

Access to resources Recommend Favorite

Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 2: Differential scanning calorimetry, a preliminary study

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 21, Iss. 2, 1986-10 ,pp. : 123-131

John Wiley & Sons Inc

Access to resources Recommend Favorite