Multivariate Analysis of the Flavor and Quality Characteristics of Traditional Fermented Sausages from Different Regions of China
This research aimed to characterize the flavor profiles of dry-fermented sausages from various Chinese regions: Hefei (HF), Harbin (HRB), Huangshan (HS), Suzhou (SZ) and Chengdu (CD) using multivariate analysis. The findings revealed significant differences in the water contents, water activity, pH,...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-05-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-022.pdf |
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