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Qinghuo Huang

Wuhan Polytechnic University

1 Machi Rd, Dongxihu Qu, Wuhan Shi

Hubei Sheng

China

  • Wuhan Polytechnic University

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Physical and Flavor Characteristics of Reduced Sodium Sausages Containing Plant Proteins and Blends of Chloride Salts

Number of pages: 33 Posted: 21 Oct 2024
Qinghuo Huang, Kexin Xiong, Yuanyuan Wang, Hongyan Lu, Lijuan Peng, Zhemin Xiong, Ming Li, Wei Wang, Laixue Ni and Haibin Wang
Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and Wuhan Polytechnic University
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sausage, reduced sodium, plant protein, Functional properties, quality