Effect of High Temperature Steam Sterilization Temperature on Flavor Quality of Tourism Food Gushi Goose Nuggets
To investigate the effects of high-temperature steam sterilization (121, 126, and 134 ℃) on volatile components and aroma characteristics of Gushi goose nuggets: A characteristic Xinyang tourism food product, sensory evaluation coupled with headspace solid-phase microextraction gas chromatography-ma...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | Chinese |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025020050 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|