Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period

The study aims to determine the optimum sterilization rate and water activity of Chinese traditional smoke-cured bacon product (Larou) in the preservation with natural coating solution. With the response surface methodology (RSM), we analyzed 3 factors of processing conditions (the concentration of...

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Detalles Bibliográficos
Autores principales: Liu, Na, Zhu, Qiujin, Zeng, Xuefeng, Yang, Bowen, Liang, Meilian, Deng, Li, He, Laping, Liang, Cai, Zhang, Ruping, Zhou, Juan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048367/
https://www.ncbi.nlm.nih.gov/pubmed/30018506
http://dx.doi.org/10.5851/kosfa.2018.38.3.636

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048367/
https://www.ncbi.nlm.nih.gov/pubmed/30018506
http://dx.doi.org/10.5851/kosfa.2018.38.3.636

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