Effect of Different Thawing Methods on the Freshness and Volatile Flavor Compounds of Anchovy (Engraulis encrasicholus)
In order to investigate the effects of different thawing methods (microwave thawing, ultrasonic-assisted thawing, saline thawing and low temperature thawing) on the freshness and volatile flavor compounds of anchovy, the thawing time, water-holding capacity, total viable counts and volatile base nit...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050273 |