Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages.
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DOI: 10.1016/j.meatsci.2019.04.003
Abstract: The effects of fresh and dried Flammulina velutipes (FFV and DFV) on quality and sensory characteristics of Cantonese sausages were investigated. Sausage samples were prepared by adding 0% (control), 2.5% FFV, 2.5% and 5.0% DFV,… read more here.
Keywords: flammulina velutipes; addition; cantonese sausages; characteristics cantonese ... See more keywords