Effects of Reheating Methods on the Quality of Prepared Pork Rib Soup with Carrot and Corn
In order to investigate the effects of different reheating methods (microwave, steam, water bath, and open flame) on the quality of quick-frozen prepared pork rib soup with carrot and corn, heating characteristics, texture, soup color, taste substances, volatile components, and sensory quality were...
I tiakina i:
| Kaituhi matua: | |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
China Food Publishing Company
2025-01-01
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| Rangatū: | Shipin Kexue |
| Ngā marau: | |
| Urunga tuihono: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-022.pdf |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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