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Determining the Level of Application of Hazard Analysis and Critical Control Point (HACCP) Principles in Smoked Fish at Two Fishing Communities in Ebonyi State
Hazard Analysis Critical Control Point
2016/6/2
The study assessed and determined quality control on species of smoked fish using traditional method in two communities of Iyonu in Ishielu Local Government Area and Oziza in Afikpo North Local Govern...
Reassessing the principles of electrical stimulation
Electrical stimulation pH Temperature Muscle pressure Tenderness Colour Drip
2012/8/13
The mechanisms by which electrical stimulation (ES) of carcasses can be used to modulate meat quality are reviewed. Evidence to support an effect of ES on tenderness (and other meat quality attributes...