Effect of Different Modified Atmospheric Conditions on Physicochemical Properties and Volatile Flavor Compounds of Microwaved Spicy Diced Chicken during Refrigerated Storage

被引：0

作者：

不同气体比例气调包装对冷藏微波辣子鸡丁品质的影响

机构：

[1] Ren, Sijie

[2] Hu, Lülin

[3] Shen, Qing

[4] Chen, Jianchu

[5] Ye, Xingqian

[6] Liu, Donghong

来源：

Chen, Jianchu (jc@zju.edu.cn) | 2018年 / Chinese Chamber of Commerce卷 / 39期

关键词：

Volatile organic compounds - Modified atmosphere packaging - Carbon dioxide - Animals - Food storage - Microorganisms - Sulfur;

D O I：

10.7506/spkx1002-6630-201821037

中图分类号：

学科分类号：

摘要：

引用