Abstract：The effect of adding cassava starch to sausage was evaluated.The sausage with 4% cassava starch was inproved in color,hardness,elasticity and texture (p<0 05),and the sausage flavor was not affected negatively(p<0 05).The sausage color became dark from 2d of 7d in storage (p<0 05).
黄艾祥. 淀粉在西式香肠中的作用研究[J]. 肉类研究, 2000, 14(3): 37-38.
Huang Aixiang. A Study on the Effects of Starch in Western-style Sausages. Meat Research, 2000, 14(3): 37-38.
2000, Vol. 14 
