Effect of Ultrasound Combined with Psyllium Husk Powder Treatment on the Quality Characteristics of Goose Meat Emulsified Sausages
To improve the quality characteristics of goose meat emulsified sausages and reduce their oxidative deterioration during storage, goose meat emulsified sausages were prepared by mixing psyllium husk powder (PHP) with minced goose meat followed by ultrasonic treatment in this study. The sensory chara...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Chinês |
| Udgivet: |
The editorial department of Science and Technology of Food Industry
2026-07-01
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| Serier: | Shipin gongye ke-ji |
| Fag: | |
| Online adgang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025070110 |
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