植物油预乳状液替代猪脂肪对法兰克福香肠品质特性的影响
陈益春,姜帅,曹传爱,陈佳新,孔保华,刘骞
Evaluation of the Quality of Frankfurters Prepared with Highly Stable Vegetable Oil-in-Water Pre-Emulsion as a Partial Replacer of Pork Back Fat
CHEN Yichun, JIANG Shuai, CAO Chuan’ai, CHEN Jiaxin, KONG Baohua, LIU Qian
食品科学
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2019, (24): 86
-93
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DOI: 10.7506/spkx1002-6630-20180906-060