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：
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中图分类号：
学科分类号：
摘要：
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页码：263 / 271
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