Effect of Freezing-thawing Cycle on the Quality of Prefabricated Mushroom Soup
To investigate the influence of freezing-thawing cycle on the quality of prefabricated mushroom soup, the differences in the basic indicators of mushroom soup including microbial quantity, color, soluble protein, reducing sugar, and total phenolic content were compared among unfrozen samples (contro...
| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020040 |