The Preparation and Quality Evaluation of Sausage in Which Fat Replaced by Lard Modified Diglyceride

in 63rd International Congress of Meat Science and Technology
Autor:innen:
H. Wang School of Tea and Food Science & Technology, Anhui Agricultural University, China P.R.; Anhui Agricultural Products Processing Engineering Laboratory, China P.R.; xuexiuheng@126.com

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J. Wang School of Tea and Food Science & Technology, Anhui Agricultural University, China P.R.; Anhui Agricultural Products Processing Engineering Laboratory, China P.R.; xuexiuheng@126.com

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Z. Wang School of Tea and Food Science & Technology, Anhui Agricultural University, China P.R.; Anhui Agricultural Products Processing Engineering Laboratory, China P.R.; xuexiuheng@126.com

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X. Xue School of Tea and Food Science & Technology, Anhui Agricultural University, China P.R.; Anhui Agricultural Products Processing Engineering Laboratory, China P.R.; xuexiuheng@126.com

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Art:
Kapitel
Seiten:
552–553
DOI:
https://doi.org/10.3920/9789086868605_245

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