Effect of ultra high pressure treatment on microbial inactivation and quality of cooked meat in Sichuan cuisine

doi:10.13995/j.cnki.11-1802/ts.024047

SONG Yongcheng, WANG Xiaoqiong, HOU Xinyue, BI Xiufang, XING Yage, CHE Zhenming

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (19) : 161-166.

PDF(1588 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (19) : 161-166. DOI: 10.13995/j.cnki.11-1802/ts.024047

Effect of ultra high pressure treatment on microbial inactivation and quality of cooked meat in Sichuan cuisine

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(19): 161-166 https://doi.org/10.13995/j.cnki.11-1802/ts.024047

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1588 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised
2020-03-24	2020-05-21
Issue Date
2020-11-02

Please choose a citation manager

Content to export