Optimization of mixed antioxidant for Xiangxi sausage by response surface methodology

GU Ren-yong,YANG Wan-gen

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (12) : 138.

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PDF(1318 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (12) : 138.

Optimization of mixed antioxidant for Xiangxi sausage by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(12): 138

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