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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| 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 |