机译:冷藏过程中以番茄粉为颜色和功能性添加剂的低脂猪肉香肠的品质
thiobarbituric acid reactive substance; tomato powder: food additive; food flavor compound; lycopene: 502-65-8; food additive; food flavor compound; food quality; water holding capacity; antioxidant property; sausage lightness; microbial growth inhibition; lipid oxidation inhibition; food refrigerated storage; low-fat pork sausage: meat product; sausage redness; sausage yellowness; sausage cohesiveness; sausage springiness; sausage color stability; sausage sensory characteristics;
机译:冷藏过程中以番茄粉为颜色和功能性添加剂的低脂猪肉香肠的品质
机译:经栏栅处理的猪肉香肠在冷藏(4 +或-1摄氏度)存储期间的质量。
机译:冷藏过程中含氩包装气氛对新鲜猪肉香肠品质的影响。
机译:常规脂肪猪肉香肠中的番茄粉可抑制冷藏过程中的脂质氧化
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:冷藏过程中以番茄粉为颜色和功能性添加剂的低脂猪肉香肠的品质
机译:用藻酸钠和樱桃番茄粉制造的活性膜包裹的低脂肪猪肉香肠的物理化学特性和保质期