Preparation and Quality Characteristics of Ready-to-Eat Shrimp Using Ultra-high Pressure Combined with Sous-Vide Technology
ZENG Xinyao, SUN Ying, JIAO Dexin, ZHU Chen, LIU Huimin
(1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130000, China;2. National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130000, China)
ZENG Xinyao, SUN Ying, JIAO Dexin, ZHU Chen, LIU Huimin. Preparation and Quality Characteristics of Ready-to-Eat Shrimp Using Ultra-high Pressure Combined with Sous-Vide Technology[J]. FOOD SCIENCE, 2024, 45(5): 193-200.