磷酸化亚硝基猪血红蛋白代替亚硝酸盐部分作用及其对乳化肠品质的影响
马晓庆,刘洋,孙杨赢,潘道东,曹锦轩
Effect of Phosphorylated Nitroso Porcine Hemoglobin as Partial Nitrite Substitute on the Quality of Emulsified Sausage
MA Xiaoqing, LIU Yang, SUN Yangying, PAN Daodong, CAO Jinxuan
食品科学
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2022, (4): 46
-52
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DOI: 10.7506/spkx1002-6630-20201201-018