Effect of Different Sterilization Treatments on the Nutrition and Taste of Soft Canned Saury
The potential of ultra-high-pressure sterilization combined with olive oil impregnation for the processing of soft canned saury was evaluated in this paper. Five types of treatment were set up: Unsterilized group without olive oil, ultra-high-pressure sterilization group with olive oil impregnation...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040038 |