Effect of Irradiation Sterilization on Flavor and Physicochemical Properties of Low-salt Sliced Bacon
The effect of irradiation sterilization on the quality of low-salt sliced bacon was investigated by subjecting the samples to high-energy electron gas pedal treatment at 2, 3 and 4 kGy at room temperature. The samples were stored at 4 ℃ and the unsterilized group was used as the control group. The t...
| Main Authors: | , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050239 |