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Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4°C
Sensory pH Total Volatile Basic Nitrogen Spoilage Bacteria
2016/5/5
Water-cooked salted ducks were tray-packaged and stored under refrigeration (41C) in order to evaluate the quality changes during storage. pH, total volatile basic nitrogen (TVB-N), se...
A modern isotope record of changes in water and carbon budgets in a groundwater-fed lake: Blue Lake, South Australia
modern isotope record changes in water carbon budgets groundwater-fed lake Blue Lake South Australia
2014/5/22
Groundwater is often a major component of lake water and chemical balances. Alteration in catchment subsurface water balances through land-use change and pumping can affect lake biogeochemical cycles ...