Quality properties of Chinese Sichuan-style sausages as affected by Chinese red wine, yellow rice wine and beer
ABSTRACTThe objective of this research was to investigate quality properties of Chinese Sichuan-style (CSS) sausages treated with Chinese red wine (RW), yellow rice wine (YR) and Chinese beer (CB). The CSS sausages treated with 13% Chinese liquor as the control, and other three groups treated with 6...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-12-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2281884 |