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中文
Meat Research
1999
,
Vol. 13
Issue (4)
: 32-33
DOI
: 10.7506/rlyj1001-8123-199904012
Processing Technology
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Preparation of Spiced Rabbit
Li Changjiang
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Abstract
In the present technology rabbit was used as the raw material, and applying curing , cooking and smoking ,a product with smoke flavor was prepared .
Key words
：
Spiced rabbit
preparation
:
TS251.6
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Li Changjiang
Cite this article:
Li Changjiang. Preparation of Spiced Rabbit[J]. Meat Research, 1999, 13(4): 32-33.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199904012
OR
https://www.rlyj.net.cn/EN/Y1999/V13/I4/32
[1]
A Liya, WEN Rongxin, LIU Xinyu, QIN Ligang, KONG Baohua, LIU Qian, CHEN Qian.
Formation Mechanism of Heterocyclic Amines in Meat Products and Inhibition by Plant Extracts: A Review
[J]. Meat Research, 2021, 35(5): 70-77.
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