Keywords: لاکتات پتاسیم; cetylpyridinium chloride; trisodium phosphate; potassium lactate; Escherichia coli; Salmonella Typhimurium;
مقالات ISI لاکتات پتاسیم (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: لاکتات پتاسیم; Sodium chloride substitute; Potassium lactate; Calcium ascorbate; Frankfurter; Physicochemical and sensory quality;
Efficacy of bacteriophage LISTEX™P100 combined with chemical antimicrobials in reducing Listeria monocytogenes in cooked turkey and roast beef
Keywords: لاکتات پتاسیم; Bacteriophage; LISTEX™P100; Listeria monocytogenes; Potassium lactate; Sodium diacetate
The effect of air relative humidity on the appearance and structure of subcutaneous pork fat unsalted or treated with NaCl, KCl or K-lactate
Keywords: لاکتات پتاسیم; Fat; Oil drip; Relative humidity; Structure; KCl; Potassium lactate;
K-lactate and high pressure effects on the safety and quality of restructured hams
Keywords: لاکتات پتاسیم; Reduced salt content; Potassium lactate; Restructured hams; Microbiota; HP treatment; Sensory analysis
The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham
Keywords: لاکتات پتاسیم; Food-borne pathogens; High hydrostatic pressure; KCl; Potassium lactate; Smoked dry-cured ham; Sodium reduction
Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions
Keywords: لاکتات پتاسیم; Potassium lactate; Sodium metasilicate; Peroxyacetic acid; Ground beef; Meat color; Microorganism; Hurdle technology
Ion uptakes and diffusivities in pork meat brine-salted with NaCl and K-lactate
Keywords: لاکتات پتاسیم; Ion uptake; Effective diffusion coefficient; Sodium chloride; Potassium lactate; Salted meat
Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl
Keywords: لاکتات پتاسیم; Potassium lactate; Reduced salt meat products; Desorption isotherms; Raw-dry meat products; Ross equation
Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content
Keywords: لاکتات پتاسیم; Sodium; Sodium reduction; Potassium lactate; High pressure; Restructured ham; Transglutaminase; Dry-cured ham
Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters
Keywords: لاکتات پتاسیم; Restructured ham; Dry-cured ham; Sodium reduction; Potassium lactate; Texture; Proteolysis; Sensory analysis
Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate
Keywords: لاکتات پتاسیم; Sodium substitution; KCl; Potassium lactate; Fermented sausages; Sensory attributes; Acceptability
Beef sausage structure affected by sodium chloride and potassium lactate
Keywords: لاکتات پتاسیم; Sodium chloride; Potassium lactate; Beef sausage; Microscopy
Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth
Keywords: لاکتات پتاسیم; Listeria monocytogenes; Shelf life; Baranyi model; Sliced turkey breast; Sliced ham; Potassium lactate; Sodium diacetate
Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks
Keywords: لاکتات پتاسیم; Enhanced beef; Modified-atmosphere packaging; Potassium lactate; Sodium acetate; Surface shine
Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks
Keywords: لاکتات پتاسیم; Enhanced beef; Gloss; Potassium lactate; Sensory attributes; Sodium acetate