Effect of Liquid Smoke Prepared by Thermal Pyrolysis on Flavor Characteristics and Consumer Acceptability of Sirloin Steak
Liquid smoke processed by thermal pyrolysis at 450 ℃ under nitrogen protection was prepared as a flavoring agent from peach wood. Its effect on the flavor characteristics and consumer acceptability of sirloin steak was investigated. Various liquid smoke concentrations and marination times were appli...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
China Food Publishing Company
2024-09-01
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| Serier: | Shipin Kexue |
| Fag: | |
| Online adgang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-18-022.pdf |
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