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Studies on Processing and Shelf Life of Pork Nuggets with Liquid Whey as a Replacer for Added Water
Pork nuggets liquid whey microbial quality physico-chemical characteristics storage
2008/10/26
A study on the preparation and assessment of physico-chemical, microbiological and organoleptic properties of pork nuggets was carried out using liquid whey as a replacement for added water at three d...
Progressive Freeze-Concentration of Model Liquid Food
freeze-concentration partition constant freezing front supercooling
2010/11/23
Progressive freeze-concentration utilizes the concentration phenomena of a solute at the ice-solution interface moving from one end of a vessel to the other end. It is characterized by having only a s...