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Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage

WANG Peng XU Xing-lian ZHOU Guang-hong

中国农业科学（英文版）2009，Vol.8Issue(12)：1475-1481,7.

中国农业科学（英文版）2009，Vol.8Issue(12)：1475-1481,7.DOI:10.1016/S1671-2927(08)60361-2

Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage

WANG Peng ¹XU Xing-lian ¹ZHOU Guang-hong¹

作者信息

1. Key Laboratory of Meat Processing and Quality Control,Ministry of EducationlNanjing Agricultural University,Nanjing 210095,P.R.China
折叠

摘要

关键词

meat/emulsion-type sausage/water-holding capacity/texture

Key words

meat/emulsion-type sausage/water-holding capacity/texture

引用本文复制引用

WANG Peng,XU Xing-lian,ZHOU Guang-hong..Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage[J].中国农业科学（英文版）,2009,8(12):1475-1481,7.

基金项目

This research was supported by the Key Technology R&D Program of China during the 11th Five-Year Plan Period(2006BAD05A15). （2006BAD05A15）

中国农业科学（英文版）

ISSN：2095-3119

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