Effects of the Protein Hydrolysis on Taste Formation of Dry-cured Beef during Processing
To investigate the effects of protein hydrolysis on the taste of dry-cured beef (DB) during processing, focusing on five distinct processing phases, the analysis encompassed the assessment of protein hydrolysis index, sensory evaluation, as well as free amino acid and nucleotide contents, along with...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040070 |
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