Abstract：In the present study ,curing ,pre - cooking ,packaging and sterilization were applied , and through many experiments the optimal technological parameters were obtained for producing soft can Corned Beef.In addition ,the flavor and shelf -life of the product were improved .
刘成国； 马美湖； 王欢； 樊志坚； 肖炳； 缪志军；. 腌牛肉条软罐头生产技术研究[J]. 肉类研究, 1999, 13(4): 22-24.
Liu Chengguo. A Study on the Technology for Soft Can Corned Beef. Meat Research, 1999, 13(4): 22-24.
1999, Vol. 13 
