Optimization of mixed antioxidants for Chinese sausage byresponse surface methodology

LUO Ai-guo et al

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (5) : 187-193.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (5) : 187-193. DOI: 10.13995/j.cnki.11-1802/ts.015390

Optimization of mixed antioxidants for Chinese sausage byresponse surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(5): 187-193 https://doi.org/10.13995/j.cnki.11-1802/ts.015390

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