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Effect of storage temperature on the quality of dry fermented sausage Polican
vacuum-packed products oxidation changes sensory evaluation biogenic amine and polyamine content chemical parameters
2014/2/25
The influence of different storage temperatures (5°C and 15°C) on the quality of vacuum-packed dry fermented sausage Poličan was determined. The salami mixture, finished salamis (the maturing per...
Inhibition of the Decrease of Volatile Esters and Terpenes During Storage of Wines and a Model Wine Medium by Wine Phenolic Extracts
wine volatiles aroma acetate esters
2009/3/3
The effect of red wine phenolic extracts on the stability of wine volatile esters and terpenes was examined. Muscat (white) and Xinomavro (red) wines were enriched with each extract at 120 or 200 mg/L...