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
FOOD SCIENCE . 2022, (4): 46 -52 .  DOI: 10.7506/spkx1002-6630-20201201-018