Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat

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DOI:10.1016/j.meatsci.2025.109760
作者：Zihan Zhao ,?Nan Sun ,?Cheng Li ,?Baohua Kong ,?Xiufang Xia ,?Fangda Sun ,?Qian Liu ,?Chuanai Cao
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study assessed the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat containing different concentrations (0.75 %, 1.00 %, 1.25 %, 1.50 % an

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