Effects of two sterilization methods on the taste compositions of sweet and sour spare ribs flavor
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DOI: 10.1016/j.jfca.2021.104143
Abstract: Abstract Two methods of sterilization—ultra-high pressure (UHP) and irradiation —are mainly used in meat flavor production. In this study, we investigated the effects of the sterilization methods on the taste compositions of sweet and sour… read more here.
Keywords: taste; sterilization; taste compositions; sterilization methods ... See more keywords