Optimization of High Pressure Stewing Process of Rabbit Soup by Fuzzy Mathematics Combined with Response Surface Methodology
To study the high pressure stewing process of Minnan rabbit soup with red koji wine added, the yellow rabbit from Fujian province was used as raw material, and the effects of liquid-solid ratio, stew time, stew pressure and amount of red koji wine on fuzzy mathematical sensory score and soluble prot...
| Main Authors: | , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050224 |