Effect of different addition of whole purple sweet potato powder on the eating quality of pork meatballs

doi:10.13995/j.cnki.11-1802/ts.024818

HU Xiao, XIE Yong, LIU Lin, LIAO Chao, LIU Yue, ZHENG Wanqin, LIU Xiong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (23) : 131-138.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (23) : 131-138. DOI: 10.13995/j.cnki.11-1802/ts.024818

Effect of different addition of whole purple sweet potato powder on the eating quality of pork meatballs

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(23): 131-138 https://doi.org/10.13995/j.cnki.11-1802/ts.024818

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Received	Revised	Published
2020-06-21	2020-07-14	2020-12-15
Issue Date
2020-12-30

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