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中文
Meat Research
2001
,
Vol. 15
Issue (1)
: 26-26
DOI
: 10.7506/rlyj1001-8123-200101009
Processing Technology
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A Process for Traditional Guang Rao Cured Donkey Meat
Guo Genju
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Abstract
Guang Rao Cured Donkey Meat--a traditional meat product isintroduced and the process is elaborated in this article.
Key words
：
Guang Rao cured donkey meat
process
:
TS251.6
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Guo Genju
Cite this article:
Guo Genju. A Process for Traditional Guang Rao Cured Donkey Meat[J]. Meat Research, 2001, 15(1): 26-26.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200101009
OR
https://www.rlyj.net.cn/EN/Y2001/V15/I1/26
[1]
DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao.
Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia)
[J]. Meat Research, 2023, 37(5): 49-56.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2001, Vol. 15 Issue (1): 26-26 DOI: 10.7506/rlyj1001-8123-200101009
