中国红酒、黄酒和啤酒对川味香肠品质特性的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2023-11-23 DOI:10.1080/10942912.2023.2281884

Yan Dai, Ying Yuan, Jing-Xia Chen, Shu-Yan Chen, Chun-Hong Li, Yue Huang, Hai-Jun Chang

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引用次数: 0

摘要

以中国红酒(RW)、黄酒(YR)和啤酒(CB)为原料，研究川味香肠的品质特性。CSS……

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Quality properties of Chinese Sichuan-style sausages as affected by Chinese red wine, yellow rice wine and beer

The objective of this research was to investigate quality properties of Chinese Sichuan-style (CSS) sausages treated with Chinese red wine (RW), yellow rice wine (YR) and Chinese beer (CB). The CSS...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.