燕麦麸脂肪模拟物应用于发酵香肠的工艺优化及其对发酵香肠品质的影响
杨敏,杨勇,李彬彬,张楠,蒋玉涵,尚柔杉,杨海翌,刘爱平,刘韫涛,李诚
Optimization of application of oat bran fat analogy on fermentation of sausages and effect on its quality
YANG Min,YANG Yong,LI Bin-bin,ZHANG Nan,JIANG Yu-han,SHANG Rou-shan,YANG Hai-yi,LIU Ai-ping,LIU Yun-tao,LI Cheng
食品与发酵工业
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2017, (5): 129
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