Effect of Non-meat Protein Addition on Quality Characteristics of Nanjing Sausages
This paper was aimed to improve sausage quality by adding non-meat protein. The effects of adding of four non-meat proteins: Spray-dried blood cells (SBC), soybean protein isolate (SPI), egg white protein (EWP), and porcine plasma protein (PPP) on the quality of Nanjing sausages were investigated. T...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010002 |