Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage
Release time:2024-01-01Hits:
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Impact Factor:
4.0
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Affiliation of Author(s):
食品科技学院
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Journal:
LWT-Food Science and Technology
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Co-author:
赵尹毓,侯芹,庄昕波,王艳,周光宏,张万刚
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Correspondence Author:
Wangang Zhang
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Document Code:
mzl48wc1girl0d3frksglolb0nyipzht
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Volume:
暂无
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Issue:
97
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Page Number:
157-163
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Translation or Not:
no
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Date of Publication:
2018-01-01
