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

于63rd International Congress of Meat Science and Technology
著者：
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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类型:
章节
Page Range:
552–553
DOI:
https://doi.org/10.3920/9789086868605_245

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