Evaluation of the Characteristics of Three Kinds of Commercial Liquid Smokes and Its Application in the Processing of Smoked Loach
In order to investigate the characteristics of different liquid smokes and their effects on the quality of smoked loach, the physicochemical properties, antioxidant capacity, antibacterial performance and polycyclic aromatic hydrocarbons (PAHs) content of three kinds of commercial liquid smokes were...
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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
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070026 |
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