Effect of Regenerated Cellulose Gel as a Fat Substitute on the Quality of Fermented Sausages
QIAO Caili, FAN Xiaoquan, LIU Muhua, HU Hongyan, XING Lujuan, ZHOU Guanghong, XU Xinglian, ZHANG Wangang
FOOD SCIENCE . 2016, (15): 49 -55 .  DOI: 10.7506/spkx1002-6630-201615009