Effects of Reheating Methods on the Quality of Prepared Pork Rib Soup with Carrot and Corn
In order to investigate the effects of different reheating methods (microwave, steam, water bath, and open flame) on the quality of quick-frozen prepared pork rib soup with carrot and corn, heating characteristics, texture, soup color, taste substances, volatile components, and sensory quality were...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-01-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-022.pdf |
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