摘要
以鹅肉和猪肉为主要原料制作发酵香肠,采用响应面分析试验和产品感官品质评定的方法,确定了鹅肉猪肉发酵香肠的最佳配方,得到的鹅肉猪肉发酵香肠质量完全符合理化卫生检测的要求。
The fermented sausage was made from goose meat and pork. The optimal formula was de- termined by the comprehensive evaluation of response surface methodology experiment ing. And the product quality met the requirement of quality - inspect standard. sensory assess-
出处
《肉类工业》
2012年第10期7-9,共3页
Meat Industry
关键词
鹅肉
猪肉
发酵香肠
配方
goose meat
pork
fermented sausage
formula
