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。
At the same time, serial low-fat health care chicken sausage products with various tastes and various nutritions can also be developed based on the low-fat chicken sausage.
同时以低脂鸡肉肠为基础，还可以开发多种口味，多种营养的系列低脂保健鸡肉肠产品。
At the same time, serial low-fat health care chicken sausage products with various tastes and various nutritions can also be developed based on the low-fat chicken sausage.
同时以低脂鸡肉肠为基础，还可以开发多种口味，多种营养的系列低脂保健鸡肉肠产品。
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