The objective of this work was to evaluate the effect of carrageenan and xanthan on the gel qualities of low-fat low-salt emulsion-type sausage at different levels of potassium addition.
本研究将二者加入肉糜中制作低脂低盐乳化肠，研究二者对低脂低盐乳化肠凝胶品质方面的影响。
The objective of this work was to evaluate the effect of carrageenan and xanthan on the gel qualities of low-fat low-salt emulsion-type sausage at different levels of potassium addition.
本研究将二者加入肉糜中制作低脂低盐乳化肠，研究二者对低脂低盐乳化肠凝胶品质方面的影响。
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