Effect of different oxidation degree of subcutaneous fat on the qualities of Sichuan sausage during processing and storage

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (10) : 57.

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PDF(2797 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (10) : 57.

Effect of different oxidation degree of subcutaneous fat on the qualities of Sichuan sausage during processing and storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(10): 57

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