降低食盐添加量对火腿肠的感官、质构及保水特性的影响

黄梅香，张建林，王海滨*

Effect of Decreasing Salt (NaCl) Addition on Sensory Evaluation, Texture Properties and Water-holding Capacity of Pork Sausages

HUANG Mei-xiang，ZHANG Jian-lin，WANG Hai-bin*

食品科学 . 2011, (7): 125 -128 . DOI: 10.7506/spkx1002-6630-201107029