Effect of different sterilization methods on the quality of red sour soup

Effect of different sterilization methods on the quality of red sour soup

To investigate the effects of different sterilization methods on the quality of Guizhou red sour soup, the red sour soup was treated by 3 kinds of different sterilization methods, including ultra high pressure sterilization, pasteurization and steam sterilization, and the effects of different steril...

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Bibliographic Details
Main Author:	RAN Yaoqi, SHI Bin, HE Yangbo, LI Guolin, TIAN Zhuxi, ZHENG Ruzhong, LI Yongfu
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-06-01
Series:	Zhongguo niangzao
Subjects:	red sour soup\|ultra high pressure sterilization\|pasteurization\|steam sterilization\|quality
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-226.pdf
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