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中文
Meat Research
2001
,
Vol. 15
Issue (1)
: 31-31
DOI
: 10.7506/rlyj1001-8123-200101013
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A Special Sorghum Red Pigment Processing Technology for Meat Products
Lü Yuzhang Li Chun Wu Xingzhuang Li Chuanxin
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Abstract
The sorghum red pigment used in meat products wasdetailed,including processing technology,critical steps as well as its specialty and instructions.
Key words
：
sorghum red pigment
processing technology
quality control
:
TS251.4
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200101013
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[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 
