Effect of Palatase on Lipid Hydrolysis, Lipid Oxidation and Sensory Attributes of Chinese Sausage
FENG Li, DENG Shaolin, HUANG Ming*, XU Xinglian, ZHOU Guanghong
Synergetic Innovation Center of Food Safety and Nutrition, Innovation Center of Nanjing Meat Products Processing Industry,
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
FENG Li, DENG Shaolin, HUANG Ming*, XU Xinglian, ZHOU Guanghong. Effect of Palatase on Lipid Hydrolysis, Lipid Oxidation and Sensory Attributes of Chinese Sausage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201501010.