嫩化羊肉火腿肠的研制

doi:10.7506/rlyj1001-8123-200003009

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Abstract In the present study,tenderizing and checking the strong smell of mutton while enhancing the flavor was applied to making Muslim mutton sausage.The gap in this field was filled.

Key words： mutton sausage tenderizing checking of the mutton strong smell

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	Wu Suping

Cite this article:

Wu Suping. R&D of Tenderized Mutton Sausage[J]. Meat Research, 2000, 14(3): 26-27.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200003009 OR https://www.rlyj.net.cn/EN/Y2000/V14/I3/26

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