Abstract：The present experiments showed that the modified starch(phosphate of starch)pos sesses a high water holding capacity and a satisfactory stability ,and can greatly improve the texture , mouthfeel,sliceability and cooking yield of Sandwich Ham .Also ,the shelf life can be extended .
张凤宽. 变性淀粉对三文治质量的影响[J]. 肉类研究, 1999, 13(4): 46-47.
Zhang Fengkuan. Effect of Modified Starch on the Quality of Sandwich Ham. Meat Research, 1999, 13(4): 46-47.
1999, Vol. 13 
