摘要
对香菇风味肠的配方和工艺进行了初步的试验与研究,确定了香菇的最适宜添加量,并提出了其质量指标。
The prescription and craft of mushro om flavor sausage were attained by pr eliminary test and study.The optimal added quantity of mushroom w as obtained and the quality index was proposed.
出处
《食品科技》
CAS
北大核心
2003年第3期24-25,共2页
Food Science and Technology
