Effects of Different Freezing Methods on the Quality of Braised Beef with Potato
The effects of immersion freezing and air freezing at different temperatures (-18 and -38 ℃) on the quality of braised beef with potato were studied by physicochemical measurements, microstructural observation and sensory evaluation. The results showed that freezing at -38 ℃ maintained better qualit...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-10-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-20-026.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|