The Research of Kappa-carrageenan and Compound-phosphates on the Quality of Sausages Made of Frozen-and-Thawed Pork Meat

Guo Rui, Peng Yi-kai, Zhou Guang-hong, Xu Xing-lian, Jiang Bing, Wu Ju-qing

Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (04) : 196-201.

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Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (04) : 196-201. DOI: 10.13995/j.cnki.11-1802/ts.2012.04.054
Food and Fermentation Industries

The Research of Kappa-carrageenan and Compound-phosphates on the Quality of Sausages Made of Frozen-and-Thawed Pork Meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2012, 38(04): 196-201 https://doi.org/10.13995/j.cnki.11-1802/ts.2012.04.054

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