Spoilage mechanism, odor characteristics, and preservation status of sauce-braised meat products
Sauce-braised meat products are favored by consumers for their unique flavor and texture; however, they are prone to microbial contamination, leading to a reduced shelf life and potential food safety concerns. This paper introduces the production process of sauce-braised meat products and reviews th...
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| 主要な著者: | , , , , , , , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Tsinghua University Press
2025-03-01
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| シリーズ: | Food Science of Animal Products |
| 主題: | |
| オンライン･アクセス: | https://www.sciopen.com/article/10.26599/FSAP.2026.9240145 |
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