提高骨中的度感知:油的添加效应和优化减配方的消费者接受度

Lulu Zhang1, Xiaoxiao Cao1, Baoqing Zhu1

  • 1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China.

概括

通过添加向日油,可以减少像骨这样的食物中的 (NaCl). 这种方法提高了度感知和消费者接受度,帮助全球卫生工作.