Effects of Sterilization Technology and Storage Temperature on the Quality of Fermented Puffer Fish Sauce during the Preservation
The aim of this work was to explore the effects of sterilization technology and temperature on the quality of fermented puffer fish sauce during storage period. The changes of pH, water activity (Aw), total acid, amino acid nitrogen (AAN), volatile basic nitrogen (TVB-N), thio-barbituric acid (TBA)...
| Main Authors: | , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050103 |