Effect of Different Processing Techniques on the Quality of Sour Bamboo Shoots
In order to investigate the effects of different processing techniques on the quality of sour bamboo shoots, bamboo shoots were treated using two methods including licing and whole fermentation, and two different processing ingredients salt and lactic acid bacteria were separately added for fermenta...
| Main Authors: | , , , , , |
|---|---|
| 格式: | Article |
| 語言: | zho |
| 出版: |
The editorial department of Science and Technology of Food Industry
2024-04-01
|
| 叢編: | Shipin gongye ke-ji |
| 主題: | |
| 在線閱讀: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050284 |