Quality change and shelf life prediction of hot and sour lotus root dish by high hydrostatic pressure and heat treatment

doi:10.13995/j.cnki.11-1802/ts.022948

GAO Yue, JIANG Yi, LAI Luying, PAN Siyi, XU Xiaoyun, LIU Fengxia

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 134-141.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 134-141. DOI: 10.13995/j.cnki.11-1802/ts.022948

Quality change and shelf life prediction of hot and sour lotus root dish by high hydrostatic pressure and heat treatment

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(22): 134-141 https://doi.org/10.13995/j.cnki.11-1802/ts.022948

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Received	Revised	Published
2019-12-02	2020-01-31	2020-11-25
Issue Date
2020-12-11

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