Abstract：Using beef as material, this paper had studiedthat salt、sugar、mustard powder and white pepperpowder were influence to aroma、taste、accep-tance and PH value of the Lebanon Bologna Theresult of orthogonal test showed the optimumdirections is 3.0%salt、2.5% sugar、1.4%mustard and 0.10%white pepper powder.
张红梅；孙宝忠；范贵生. 黎巴嫩大香肠辅料配方优化研究[J]. 肉类研究, 2006, 20(11): 42-45.
Zhang Hongmei;Sun Baozhong;Fan Guisheng. Study on Formula Optimization of Lebanese Big Sausage. Meat Research, 2006, 20(11): 42-45.
2006, Vol. 20 
