Lv3
370 积分 2025-10-24 加入
Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products
3天前
已完结
Essential oil nanoemulsions: Properties, development, and application in meat and meat products
3天前
已完结
Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review
9天前
已完结
Cinnamon essential oil nanoemulsions by high-pressure homogenization: Formulation, stability, and antimicrobial activity
15天前
已完结
Assessment of chitosan coating enriched with Citrus limon essential oil on the quality characteristics and shelf life of beef meat during cold storage
4个月前
已完结
Use of cloves and cinnamon essential oil to inactivate Listeria monocytogenes in ground beef at freezing and refrigeration temperatures
4个月前
已完结
Antibacterial activity of angelica essential oil, its mechanism against Pseudomonas fluorescens, and its application in the preservation of chilled fresh beef
4个月前
已完结
Influence of diluent on antimicrobial activity of cinnamon bark essential oil vapor against Staphylococcus aureus and Salmonella enterica on a laboratory medium and beef jerky
4个月前
已完结
Evaluation of the effect of active essential oil components added to pickled-based marinade on beef stored under vacuum packaging: Insight into physicochemical and microbiological quality
4个月前
已完结
Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging
5个月前
已完结
皖公网安备34019202002308
