Softening Effect of Garcinia gummi-gutta on Pickled Grass Carp Bones
The objective of study was to investigate the softening effect and mechanism of Garcinia gummi-gutta on grass carp bones. The pattern of change in the hardness of grass carp bones was studied during pickling using a G. gummi-gutta juice-based marinade at different temperatures (5, 10, 25, and 40 ℃)....
Bewaard in:
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| Formaat: | Artigo |
| Taal: | Inglês |
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China Food Publishing Company
2024-06-01
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| Reeks: | Shipin Kexue |
| Onderwerpen: | |
| Online toegang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-12-026.pdf |
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