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| New Processing Technology and Quality Critical Control Points of Dried Sausage |
| Zhang Fengkuan |
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Abstract Beside generation of offensive flavor,oxidation occurred during processing of dried sausage also caused changes in products nutrient such as damage of vitamins and essential amino acids.By adopt -ing the new processing technology,oxidation can be controlled efficiently and thus products quality and shelf-life improved.
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2001, Vol. 15 
