Analysis of Physicochemical Indexes and Volatile Components of Giant Salamander Meat during Cold Storage
In order to explore the changes of physicochemical indexes and volatile components of giant salamander meat during cold storage (4 ℃, 0~8 d), the sensory evaluation, total volatile basic nitrogen (TVB-N) value and total bacterial count of giant salamander meat during cold storage were regularly dete...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080108 |