Phospholipid Degradation Kinetics of Pork during Combined High-Pressure and Thermal Treatments
In order to explore the effect of combined high-pressure and thermal treatment on the lipolysis of phospholipids in pork, the phospholipid degradation kinetics of pork was studied in the 300 to 700 MPa pressure range and in the 20 to 60 ℃ temperature range. It was found that the lipolysis process fo...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-07-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-002.pdf |