Effect of Different Modified Atmospheric Conditions on Physicochemical Properties and Volatile Flavor Compounds of Microwaved Spicy Diced Chicken during Refrigerated Storage

被引：0
|
作者：
不同气体比例气调包装对冷藏微波辣子鸡丁品质的影响
机构：
[1] Ren, Sijie
[2] Hu, Lülin
[3] Shen, Qing
[4] Chen, Jianchu
[5] Ye, Xingqian
[6] Liu, Donghong
来源：
Chen, Jianchu (jc@zju.edu.cn) | 2018年 / Chinese Chamber of Commerce卷 / 39期
关键词：
Volatile organic compounds - Modified atmosphere packaging - Carbon dioxide - Animals - Food storage - Microorganisms - Sulfur;
D O I：
10.7506/spkx1002-6630-201821037
中图分类号：
学科分类号：
摘要：
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