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在中国过程中,在热积累条件下,食品质量和特征的变化

Mingzan Zhang1,2, Yun Yang2,3, Hongwen Zhang2,3

  • 1Guizhou Industry Polytechnic College Guiyang P.R. China.

Food science & nutrition
|March 8, 2024
PubMed
概括

这项研究介绍了中国中的热积累,分析了在不同温度下炸的猪肉细肉. 它建立了颜色,湿度和硬度变化的动力模型,定义了最佳的参数.

关键词:
中国的,中国的.超热值是指超热值的值.热积累热量的积累不稳定的传热.

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