Effect of freezing conditions on moisture and flavor of pre-cooked braised beef
ObjectiveTo retain the sensory quality and nutrients of pre-cooked braised beef.MethodsThe effect of freezing conditions (-20 ℃ for 24 h, -80 ℃ for 1, 3, 5 h) on the moisture and flavor of pre-cooked braised beef is studied by electronic nose, SPME-GC-MS, and low-field nuclear magnetic resonance.Res...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
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The Editorial Office of Food and Machinery
2025-02-01
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| Col·lecció: | Shipin yu jixie |
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| Accés en línia: | http://ifoodmm.com/spyjx/article/html/202502013?st=article_issue |
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