Analysis of Shelf Life and Flavor Substances of Duck Clavicle with HS-GC-IMS Technology
Duck clavicle is very popular among consumers as snack food, however, the technical parameters about its shelf life are insufficient. In this paper, the changes of pH, TVB-N, water content and total bacterial count were studied under room temperature storage. On this basis, the volatile flavor compo...
Main Authors: | Wensheng YAO, Zihui GOU, Dengyong LIU, Mingcheng ZHANG, Jing YANG, Yingxuan CAI, Huiying WU |
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Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2023-02-01
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Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050004 |
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