Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels

Wang, Qiang; Xie, Yuejie; Xiong, Zhengwei; Wang, Qiang; Wu, Hongbin; Liu, Chengjiang; Chang, Haijun; Li, Xue; SCI

机构： Chongqing Univ Educ, Coll Biol & Chem Engn, Chongqing, Peoples R China; Chongqing Univ Educ, Chongqing Collaborat Innovat Ctr Funct Food, Chongqing, Peoples R China; Xinjiang Acad Agr & Reclamat Sci, Inst Agroprod Proc Sci & Technol, Shihezi, Peoples R China; Chongqing Technol & Business Univ, Coll Environm & Biol Engn, Chongqing, Peoples R China; Chongqing Acad Agr Sci, Inst Agroprod Storage & Proc, Chongqing, Peoples R China;

来源：CYTA-JOURNAL OF FOOD年份：2017

关键词： Fat replacement microstructure character food quality control low-field NMR