Abstract：The text investigates the effects of adding apple polyphenols (APP) on the quality chinese sausage. The results are as follows: sensory evaluation displayed that adding 0.8% APP had no great influence on sensory quality; The test results of peroxide value,TBA and acid value showed that 0.8% APP can increase the anti-oxidation capability of the products.
樊振江；纵伟. 超微苹果渣粉在香肠中的应用研究[J]. 肉类研究, 2008, 22(8): 31-32.
Fan Zhen-Jiang;Zong Wei. Application of Apple Ultra-minipowder on Chinese Sausage. Meat Research, 2008, 22(8): 31-32.
2008, Vol. 22 
