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.
2006, Vol. 20 
