Titlebook: Microorganisms in Foods 6; Microbial Ecology of T. A. Roberts{roJoint Chairman} (Joint Chairman),J Book 2005Latest edition Springer-Verlag

短暫

書目名稱Microorganisms in Foods 6影響因子(影響力)




書目名稱Microorganisms in Foods 6影響因子(影響力)學(xué)科排名




書目名稱Microorganisms in Foods 6網(wǎng)絡(luò)公開度




書目名稱Microorganisms in Foods 6網(wǎng)絡(luò)公開度學(xué)科排名




書目名稱Microorganisms in Foods 6被引頻次




書目名稱Microorganisms in Foods 6被引頻次學(xué)科排名




書目名稱Microorganisms in Foods 6年度引用




書目名稱Microorganisms in Foods 6年度引用學(xué)科排名




書目名稱Microorganisms in Foods 6讀者反饋




書目名稱Microorganisms in Foods 6讀者反饋學(xué)科排名

娘娘腔

新義

Mortar

Fruits and fruit products,e of the current chapter, tomatoes, olives, cucumbers, and melons will be considered fruits whereas egg plant, okra, peas, beans, squash, chilies, and capsicum will be considered as either vegetables or spices.

想象

大廳

Nuts, oilseeds, and dried legumes,is the peanut (.), known as “groundnut” in some countries. Botanically, the peanut is a legume, a member of the pea family, but it will be treated as a nut in this chapter. Illipe nuts (. and related species) contain 50–70% fat and are exported from Southeast Asia as a cocoa butter substitute.

失眠癥

Poultry products,, Brazil (14%), The Netherlands (8%), France (8%), China—Hong Kong (7%), China (6%), Thailand (5%), Belgium (3.5%), United Kingdom (2%), and Germany (2%) (FAO, 2003). Products shipped in international trade include carcasses and parts of chickens, turkeys, ducks, geese, and a wide variety of cooked products.

泰然自若

Soft drinks, fruit juices, concentrates, and fruit preserves, surveys the compositional characteristics of these products and their influence on the microflora of raw materials and end products. It also outlines and discusses the hygienic, preservation, and control requirements for the different product types.

conquer

V洗浴

Book 2005Latest editionicrobiology. For 17 commodity areas it describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, typical spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens and limit spoilage