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《JOURNAL OF HEILONGJIANG COMMERCIAL COLLEGE (NATURAL SCIENCES EDITION)》 1999-04
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A Study of Different Ways of Sterilization on the Quality of Braised Beef Seasoned With Soy Sauce

Hong Bo-keng; Zhao-Kai; Zhang Qing-gang(Food Engineering Dep. Heilongjiang Commerce institute, Harbin, 150076 China)  
This article focuses on the effects of different ways of sterilization on the quality ofbraised beef seasoned with soy sauce. Three ways of sterilization have been adopted:microwave sterilization; high-temperature sterilization and boil water sterilization. This papercompares the effects in the following four aspects: sense perception; physics and chemistry;microorganism and food texture. According to comparison, microwave sterilization has a bettereffect.
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