Comparative study on quality characteristics of pickled and fermented sturgeon [Acipenser sinensis) meat in retort cooking

著录项

• 来源
  《International journal of food science & technology》 |2019年第8期|2553-2562|共10页
• 作者

  LuluZhu; FangYang; PeiGao; DaweiYu; PeipeiYu; QixingJiang; YanshunXu; WenshuiXia;

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• 作者单位

  State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China;

  State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China;

  State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China;

  State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China;

  State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China;

  State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China;

  State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China;

  State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  Fermentation; Saccharomyces cerevisiae; sensory properties; sturgeon meat;

  机译：发酵;酿酒酵母;感官属性;鲟鱼肉;