Preparation and Quality Characteristics of Ready-to-Eat Shrimp Using Ultra-high Pressure Combined with Sous-Vide Technology
In this study, Penaeus vannamei was used to analyze the quality of sous-vide combined with high pressure cooked and freeze-dried shrimp (SPF) and boiled and hot air dried shrimp (BH) prepared by traditional thermal processing. The results showed that compared with BH, SPF had lower hardness, fuller...
সংরক্ষণ করুন:
| প্রধান লেখক: | |
|---|---|
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
China Food Publishing Company
2024-03-01
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| মালা: | Shipin Kexue |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-023.pdf |
| ট্যাগগুলো: |
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