Effect of microwave sterilization on maturation time and quality of low‐salt sufu

The objective of this study was to reduce the microorganism number and salt content in pehtze by microwave sterilization. The maturation time and quality of low‐salt sufu were evaluated. The microorganism inactivation rate, moisture content and water activity of the pehtze, which was used for the gr...

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Detalles Bibliográficos
Autores principales: Fan, Xuejing, Lv, Xuepeng, Meng, Li, Ai, Mingzhi, Li, Chunqiu, Teng, Fei, Feng, Zhen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977479/
https://www.ncbi.nlm.nih.gov/pubmed/31993182
http://dx.doi.org/10.1002/fsn3.1346

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977479/
https://www.ncbi.nlm.nih.gov/pubmed/31993182
http://dx.doi.org/10.1002/fsn3.1346

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