Effect of Ultrasonic-assisted Quantitative Cooking on the Quality of Tea-flavored Stewed Beef
The effects of different ultrasonic powers (0, 600, 800, 1000 and 1200 W) assisted quantitative cooking on the quality of tea-flavored beef were investigated by monitoring the yield, color, texture, electronic nose, free amino acids and flavoring nucleotides. The results showed that ultrasound-assis...
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| Hoofdauteurs: | , , , , |
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| Formaat: | Artigo |
| Taal: | Chinês |
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The editorial department of Science and Technology of Food Industry
2024-08-01
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| Reeks: | Shipin gongye ke-ji |
| Onderwerpen: | |
| Online toegang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023080330 |
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