Effect of Ultra-high Pressure Treatment on the Quality and Volatile Components of Prefabricated Spanish Mackerel Fish Cake
In order to explore the effect of ultra-high pressure (UHP) treatment on the quality and flavor of prefabricated Spanish mackerel fish cake, the samples not treated (control) or treated with different pressures (200, 300 and 400 MPa for 20 min) and stored at 4 ℃ for up to 12 days were analyzed for c...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2026-03-01
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| coleção: | Shipin Kexue |
| Assuntos: | |
| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-5-024.pdf |
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