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中文
Meat Research
2000
,
Vol. 14
Issue (3)
: 31-31
DOI
: 10.7506/rlyj1001-8123-200003011
Processing Technology
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A Preliminary Discussion on Processing of Two Meat Products
Zhang Fenilian
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Abstract
Based on the author’s practice and experience,the technology for traditional Chinese style sausage were elaborated,and the benefit of applying fresh meat were illustrated.
Key words
：
fresh meat
sausage
ham
processing
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Zhang Fenilian
Cite this article:
Zhang Fenilian. A Preliminary Discussion on Processing of Two Meat Products[J]. Meat Research, 2000, 14(3): 31-31.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200003011
OR
https://www.rlyj.net.cn/EN/Y2000/V14/I3/31
[1]
WEN Limin, ZHU Yongzhi, LUO Zhang, XU Weimin, BIAN Huan.
Optimizing the Oven Roasting of Crayfish by Response Surface Methodology
[J]. Meat Research, 2023, 37(5): 39-48.
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2000, Vol. 14 
