Optimized Ice Formulation Containing Tea Polyphenols and Phytic Acid and Its Effect on the Preservation of Pomfret
Based on a study on the effects of a biological preservative on the quality of pomfret, ice formulation through a compound of biological preservatives was optimized using an orthogonal experimental design method involving two factors and three levels by assessing the quality indicators (sensory eval...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
Journal of Refrigeration Magazines Agency Co., Ltd.
2017-01-01
|
| Series: | Zhileng xuebao |
| Subjects: | |
| Online Access: | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2017.04.102 |