addition of wpi in the high-fat emulsion-type sausage increased gumminess significantly than in the low-fat emulsion-type sausage (p05).

  • 在高脂肠中添加乳清分离蛋白比在低脂肠中添加时胶粘性增加明显(P0.05)。

  • 互联网摘选 2026-07-12 12:49:40

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