Effect of GMS and cooling temperature on the characteristics of the beef tallow-hot pot seasoning
Objective: This study aimed to analyze the impact of the addition of GMS and the cooling temperature on crystallization behavior of the beef tallow during the production process of beef tallow-hot pot seasoning. Methods: Exploring by measuring the hardness, solid fat content （SFC）, color, and isothe...
Furkejuvvon:
| Váldodahkkit: | , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
The Editorial Office of Food and Machinery
2022-07-01
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| Ráidu: | Shipin yu jixie |
| Fáttát: | |
| Liŋkkat: | http://www.ifoodmm.com/spyjxen/article/abstract/20220131 |
| Fáddágilkorat: |
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