κ-卡拉胶、复合磷酸盐对反复冻融猪肉香肠品质的影响
郭锐,彭意开,周光宏,徐幸莲,蒋兵,吴菊清
The Research of Kappa-carrageenan and Compound-phosphates on the Quality of Sausages Made of Frozen-and-Thawed Pork Meat
Guo Rui, Peng Yi-kai, Zhou Guang-hong, Xu Xing-lian, Jiang Bing, Wu Ju-qing
食品与发酵工业
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2012, (04): 196
-201
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DOI: 10.13995/j.cnki.11-1802/ts.2012.04.054
