Effect of raw materials on the quality of vegetarian sausages and principal  component analysis  on the tenderness of vegetarian sausages

YE Siyuan; CHEN Lin; CHEN Qihua

doi:10.13995/j.cnki.11-1802/ts.030467

Effect of raw materials on the quality of vegetarian sausages and principal component analysis on the tenderness of vegetarian sausages

YE Siyuan, CHEN Lin, CHEN Qihua

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (23) : 201-208.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (23) : 201-208. DOI: 10.13995/j.cnki.11-1802/ts.030467

Effect of raw materials on the quality of vegetarian sausages and principal component analysis on the tenderness of vegetarian sausages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(23): 201-208 https://doi.org/10.13995/j.cnki.11-1802/ts.030467

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Received	Revised	Published
2021-12-15	2022-03-08	2022-12-15
Issue Date
2023-01-05

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