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中文
Effect of Replacement of Pork Back Fat by Konjac Glucomannan-Curdran Gum Composite Gel on the Quality Characteristics of Emulsified Sausages
YU Yimin, XIA Qiang, YANG Linlin, LIN Boyu, LU Yinyin, CAO Jinxuan, CAI Zhendong, PAN Daodong
FOOD SCIENCE . 2021, (
16
): 46 -53 . DOI: 10.7506/spkx1002-6630-20210304-046