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机译:使用Pleaurootus eryngii生产猪肉香肠,用不同的治疗作为猪肉背脂肪的替代品
College of Food Science and Engineering. lilin Agricultural Univ. 2888 Xincheng St. Changchun 130118 China;
College of Food Science and Engineering. lilin Agricultural Univ. 2888 Xincheng St. Changchun 130118 China;
Key Laboratory of Bionic Engineering (Ministry of Education) College of Biological and Agricultttral Engineering Jilin Univ. 5988 Retunin St. Changchun 130022 China;
College of Food Science and Engineering. lilin Agricultural Univ. 2888 Xincheng St. Changchun 130118 China;
Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi Jilin Agricultural Univ. 2888 Xincheng St. Changchun 130118 China;
amino acid; nitrite; Pleurotus eryngii; sausage;
机译:健康的油脂混合物稳定在魔芋基质中,可以替代低脂,富含PUFA的干发酵香肠中的猪肉脂肪。
机译:在减脂香肠中优化用大麦粉糊替代猪肉脂肪的方法
机译:脂肪含量和用橄榄油部分替代猪肉背脂对希腊干发酵香肠的脂质氧化和挥发性化合物的影响
机译:葵花籽油和马格利利李纤维代替猪肉脂肪对减脂乳肠品质特性的影响
机译:由含有各种非肉类添加剂的淡色,柔软和渗出性猪肉制成的减脂中国香肠的功能。
机译:用米糠油代替猪背脂肪制成的乳化型猪肉香肠的质量改进
机译:健康的油脂混合物稳定在魔芋基质中,可替代低脂,富含PUFA的干发酵香肠中的猪肉脂肪