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Updated: May 22, 2025

Preparation of High-Quality Fermented Fish Product
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在加工和储存过程中的不同阶段,中国肠的整体质量变化

Kaiyong Yao1,2,3, Jie Cai2,4, Daodong Pan5

  • 1State Key Laboratory for Quality and Safety of Agro-Products, Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.

Foods (Basel, Switzerland)
|March 13, 2025
PubMed
概括

这项研究追踪了从水到储存的子质量,确定了关键的微生物和风味变化. 3-甲基-1-butanol成为优化子产品的关键指标.

关键词:
味道变化 味道变化味道的发展 味道的发展微生物变化的微生物变化.物理化学变化 物理化学变化有的子感官变化 感官变化

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相关概念视频

Sample Handling01:02

Sample Handling

Transportation of samples from the collection point to the laboratory, as well as storage and preservation techniques, are crucial for maintaining sample integrity and ensuring accurate and reliable test results.
Samples should be transported carefully from collection points to the laboratory. They should be properly sealed and clearly labeled to prevent cross-contamination. To preserve the sample integrity, optimal temperature conditions during transport are essential. This could involve using...
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