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中文
Meat Research
1999
,
Vol. 13
Issue (4)
: 36-38
DOI
: 10.7506/rlyj1001-8123-199904014
Processing Technology
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Technology for Soft Packs of Lotus -leaf Aro matic & Crispy Chicken
Feng Zuyin
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Abstract
The preparation method and technological points for Soft Packs of Lotus - leaf Aro matic & Crispy Chicken is detailed .
Key words
：
Aromatic & Chicken
Soft pack
preparation
:
TS251.6
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Feng Zuyin
Cite this article:
Feng Zuyin. Technology for Soft Packs of Lotus -leaf Aro matic & Crispy Chicken[J]. Meat Research, 1999, 13(4): 36-38.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199904014
OR
https://www.rlyj.net.cn/EN/Y1999/V13/I4/36
[1]
SHI Kuichun;HOU Zengyue;YAN Yuewen.
The Study on Processing Techniques of Duck Webs with Pickled Rod Chillis in Flexible Package
[J]. Meat Research, 2009, 23(9): 37-39.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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1999, Vol. 13 Issue (4): 36-38 DOI: 10.7506/rlyj1001-8123-199904014
