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...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
China Food Publishing Company
2024-09-01
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| سلاسل: | Shipin Kexue |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-18-022.pdf |
| الوسوم: |
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