Changes in Physicochemical Properties and Volatile Flavors of Abalone Muscle during Drying Process
The patterns of changes in the physicochemical properties and volatile flavors of abalone muscle during drying at 50 ℃ and 65% relative humidity were investigated in this study. With an increase in drying time, the browning intensity and fluorescence intensity of both surface and internal muscles of...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-06-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-031.pdf |