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斩拌速度和时间对乳化肠质构的影响 Optimization of chopping process on emulsion sausage texture
黧箨；曹 ，，O卜OD-M，_AC。H…IN…ER蔗Y MVo玑1．26：,N…o．2
斩拌速度和时间对乳化肠质构的影响
on texture
of emulsion
Optimizationchoppingprocess sausage
崔艳飞1’2 赵改名1 王玉芬2 谢 华2
2
CUI ZHAO WANG XJEH“口2
Van-#i1’2 Gai—ruin91 Yu-fen
柳艳霞1 黄现青1 冯 坤1 赵光辉1
HU_ANG
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