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Chinese cantonese sausage (CCS) is famous for its exotic flavors. This paper studied the dynamic chemical changes of sausages during oven-heating by using sodium nitrite, free amino acids (FAA), free fatty acids (FFA) and oxidation of fat as indicators. Sausages were prepared and hanged in an oven for heating, 3h at 50°C and then 69h at 40°C. Samples were taken for analysis during heating. N-1-naphthylethylenediamine...
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