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Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology

Naxin Sun1, Huiping Liu1, Xiaowei Zhang1

  • 1Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China.

Korean Journal for Food Science of Animal Resources
|May 29, 2018
PubMed

Keywords:
Zaodanphysical and chemistry propertiesstructural changesvacuum decompression technology

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