Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Yong-Zhao Bi"'
Autor:
Yong-Zhao Bi, Yu-Long Luo, Rui-Ming Luo, Chen Ji, Shuang Gao, Shuang Bai, Yong-Rui Wang, Fu-Jia Dong, Xiao-Lei Hu, Jia-Jun Guo
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Taking the eutectic point as the final freezing temperature, the differences of flavor substances of in hand grab mutton (HGM) frozen at three rates of 0. 26 cm/h (−18°C), 0.56 cm/h (−40°C) and 2.00 cm/h (−80°C) were determined and analyzed.
Externí odkaz:
https://doaj.org/article/1119d04c2a384b70960fcfb3813d7503
