关键词:原料肉;乳化肠;保水;质构 [gap=1632]Key words: Meat; Emulsion-type sausage; Water-holding capacity; Texture ...
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emulsion-type sausage
乳化型香肠
以上为机器翻译结果，长、整句建议使用 人工翻译 。
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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