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机译:乳酸钠和乙酸衍生物对热粘合猪肉香肠肉饼品质和感官特性的影响
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA;
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA;
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA;
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA;
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA;
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA;
Hawkins Inc., Minneapolis, MN 55413, USA;
pork sausage; sodium lactate; vinegar; color; antimicrobial; shelf-life;
机译:氯化钠还原和氯化钾盐替代对猪肉香肠肉饼的感官和理化特性的影响
机译:氯化钠降低和氯化钾盐的影响对猪肉香肠馅饼的感觉和物理化学特性
机译:乳酸钾,偏硅酸钠,过氧乙酸和酸化亚氯酸钠对绞碎牛肉肉饼的理化性质和感官特性的影响
机译:乳酸诱导的凝胶卵白粉和乳酸钠对巴生鲜香肠的理化特性
机译:乳酸钠和乙酸衍生物对热粘合猪肉香肠肉饼的品质和感官特性的影响。
机译:麦芽膳食纤维替代猪背脂肪的低脂鸡肉饼的品质和感官特性
机译:乳酸钠和醋酸衍生物对热骨猪肉香肠馅饼的质量和感官特征的影响
机译:三聚磷酸盐和三聚磷酸钠对辐照和未辐照猪肉卷纹理,有机挥发物和感官特性的影响。