Effects of Different Pickling Methods on the Quality of Yangzhou Salted Geese Pre-products
To improve the quality of brine goose pre-products, the following treatment groups were set up in the experiment: Tumbling ultrasonic compound marination method (G+C treatment group), tumbling marination method (G treatment click here group), ultrasonic marination method (C treatment group), tumbling marination method with salt (G+NaCl treatment gr