Effects of Drying Methods on the Eating Quality of Yeji Air-Dried Mutton
The effects of ten drying methods (six cold-air drying methods, two hot-air drying methods, vacuum drying and freeze-drying) on the eating quality of traditional Yeji air-dried mutton (YADM), including texture, color, flavor and sensory attributes, were investigated. The results indicated that hot-a...
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| Autore principale: | |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
China Food Publishing Company
2025-11-01
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| Serie: | Shipin Kexue |
| Soggetti: | |
| Accesso online: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-22-028.pdf |
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