Effects of Different Treatments on the Quality Characteristics of Nemipterus virgatus Sausages during Refrigerated Storage
This study aimed to compare the effects of optimal medium-high pressure coupled with heat treatment (OPH), optimal ultra-high pressure treatment (OP) and traditional two-stage heat treatment (H) on the quality characteristics of Nemipterus virgatus sausages during a refrigerated storage period of 60...
Guardat en:
| Autor principal: | |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
China Food Publishing Company
2024-10-01
|
| Col·lecció: | Shipin Kexue |
| Matèries: | |
| Accés en línia: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-19-019.pdf |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|