Sor-bic acid did not effect hardness, adhesiveness, stickness and cohesiveness ( p0.01), but significantly influenced gumminess of sausage ( p0.01).

  • 对香肠硬度、粘着性、粘滞性、内聚性也无影响(P0.05);

  • 互联网摘选 2025-01-20 19:06:49

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