Effect of packaging and storage conditions on quality properties of quick-frozen dumpling skin

被引：0

作者：

Ren, Xin ^{[1
]}

Li, Xiaoting ^{[1
]}

Shen, Qun ^{[1
]}

机构：

[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

来源：

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2014年 / 30卷 / 06期

关键词：

Gelation - Proteins - Water quality - Cracks - Freezing - Thawing - Modified atmosphere packaging - Plastic films - Sensory analysis - Food storage - Digital storage;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：263 / 271