Determining the quantity of starch, bone mire of chicken and soybean protein which had affection on the quality of sausage by single factor experiment, we could acquire the optimum additive scope.
通过单因素试验确定淀粉、鹅骨泥、大豆蛋白等添加量对红肠品质的影响并确定最佳添加范围。
The process of making bone mire was studied in this article and the influence of quality on sausage was discussed.
试验研究了鹅骨泥的制作过程，并将其在红肠中添加后对品质的影响。
The process of making bone mire was studied in this article and the influence of quality on sausage was discussed.
试验研究了鹅骨泥的制作过程，并将其在红肠中添加后对品质的影响。
应用推荐