Effects of Key Process Points on the Formation of Volatile Components in Soft Canned Braised Pork Balls in Gravy
The present study was aimed to investigate the volatile flavor characteristics and changes on volatile flavors of key process points in the processing of soft canned braised pork balls in gravy, as well as verify the formation mechanism of Warmed-over flavor (WOF). There was a significant difference...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080284 |