Regulation of the water holding rate and texture characteristics of low-salt pork sausage by curdlan

ZHAO Chunbo, LI Miaoyun, YU Xiaoling, MA Yangyang, XIAO Kang, ZHAO Gaiming

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (11) : 126-131.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (11) : 126-131. DOI: 10.13995/j.cnki.11-1802/ts.025357

Regulation of the water holding rate and texture characteristics of low-salt pork sausage by curdlan

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(11): 126-131 https://doi.org/10.13995/j.cnki.11-1802/ts.025357

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