Sensory quality regulation and control of low sodium pork smoked and cooked sausage based on comprehensive quality prediction model

LIU Chang; MENG Gaoge; WANG Han; CHAO Yuchao; LI Miaoyun; ZHU Chaozhi; ZHAO Gaiming; ZHANG Qiuhui

doi:10.13995/j.cnki.11-1802/ts.029694

LIU Chang, MENG Gaoge, WANG Han, CHAO Yuchao, LI Miaoyun, ZHU Chaozhi, ZHAO Gaiming, ZHANG Qiuhui

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (3) : 268-274.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (3) : 268-274. DOI: 10.13995/j.cnki.11-1802/ts.029694

Sensory quality regulation and control of low sodium pork smoked and cooked sausage based on comprehensive quality prediction model

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(3): 268-274 https://doi.org/10.13995/j.cnki.11-1802/ts.029694

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Received	Revised	Published
2021-10-16	2021-12-27	2023-02-15
Issue Date
2023-03-03

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