Effect of Ultra-high-pressure Sterilization on Flavor and Physicochemical Properties of Low-salt Sliced Bacon
The effect of ultra-high pressure (UHP) sterilization technology on the quality of low-salt sliced bacon was investigated by treating samples under 200, 400 and 600 MPa for 10 min at 22 ℃. The samples were stored at 4 ℃ and the unsterilized group was used as the control group. The physicochemical in...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040209 |