Effect of Partial Frozen on Quality of Pork
Using the tenderloin of pork as the raw materials, the aerobic bacterial count, physicochemical parameters such as total volatile base nitrogen, drip loss, water retention rate, pH and sensory evaluation, the fresh-keeping quality of pork were compared under steady -2℃(partial frozen), 4℃(cold stora...
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| Asıl Yazarlar: | , , , |
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| Materyal Türü: | Artigo |
| Dil: | Chinês |
| Baskı/Yayın Bilgisi: |
Journal of Refrigeration Magazines Agency Co., Ltd.
2012-01-01
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| Seri Bilgileri: | Zhileng xuebao |
| Konular: | |
| Online Erişim: | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2012.03.074 |
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