The quality change of Yunnan Xinping pickles during fermentation
Objective: This study aimed to obtain the best fermentation time of Yunnan traditional Xinping pickles. Methods: Sensory evaluation and texture measurement of Xinping pickles under different fermentation times were carried out, and the pH value and nitrite content were determined according to the na...
Zapisane w:
| Główni autorzy: | , , , , |
|---|---|
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
The Editorial Office of Food and Machinery
2022-07-01
|
| Seria: | Shipin yu jixie |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.ifoodmm.com/spyjxen/article/abstract/20220133 |
| Etykiety: |
Nie ma etykietki, Dołącz pierwszą etykiete!
|