Effects of Sous-vide Time on the Quality Characteristics and Microstructures of Ready-to-eat Chicken Liver
To address the problems of quality deterioration and taste decline associated with traditional high-temperature processing of ready-to-eat chicken liver, this study employed sous-vide technology to improve product quality. The effects of processing parameters on the quality characteristics and micro...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Chinês |
| Udgivet: |
The editorial department of Science and Technology of Food Industry
2026-01-01
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| Serier: | Shipin gongye ke-ji |
| Fag: | |
| Online adgang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025030221 |
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