Effect of Thawing Methods on Thawing Quality of the Frozen Stripped-Walnut Kernel
To explore the effect of different thawing methods on the quality of frozen stripped-walnut kernel, the walnut kernel was soaked in warm water to remove the inner seed coat and then frozen as the test material. The color value, texture, free amino acids, VE, unsaturated fatty acids, rancidity index,...
में बचाया:
| मुख्य लेखकों: | , , , , |
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| स्वरूप: | Artigo |
| भाषा: | Chinês |
| प्रकाशित: |
The editorial department of Science and Technology of Food Industry
2023-10-01
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| श्रृंखला: | Shipin gongye ke-ji |
| विषय: | |
| ऑनलाइन पहुंच: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120033 |
| टैग: |
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
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