Effect of peanut protein on the quality of low-salt sausage based on principal component analysis

GAO Haoyuan; ZHAO Chunbo; LI Miaoyun; MA Yangyang; ZHAO Lijun; ZHU Yaodi; ZHAO Gaiming

doi:10.13995/j.cnki.11-1802/ts.028754

GAO Haoyuan, ZHAO Chunbo, LI Miaoyun, MA Yangyang, ZHAO Lijun, ZHU Yaodi, ZHAO Gaiming

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 219-224.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 219-224. DOI: 10.13995/j.cnki.11-1802/ts.028754

Effect of peanut protein on the quality of low-salt sausage based on principal component analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(21): 219-224 https://doi.org/10.13995/j.cnki.11-1802/ts.028754

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Received	Revised	Published
2021-07-29	2021-10-19	2022-11-15
Issue Date
2022-12-02

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