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中文
Meat Research
2001
,
Vol. 15
Issue (2)
: 36-37
DOI
: 10.7506/rlyj1001-8123-200102016
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Roles of Non-meat Ingredients in Meat Processing
Li Yuwei
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Abstract
The types and functional properties of non-meat ingredients used in meat processing are described.
Key words
：
meat product
non-meat ingredients
functional properties
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TS251.4
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Li Yuwei
Cite this article:
Li Yuwei. Roles of Non-meat Ingredients in Meat Processing[J]. Meat Research, 2001, 15(2): 36-37.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200102016
OR
https://www.rlyj.net.cn/EN/Y2001/V15/I2/36
[1]
XING Wei, LIU Guanyong, NIU Baokun, ZHANG Rui, WANG Ruihao.
Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products
[J]. Meat Research, 2023, 37(4): 61-68.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2001, Vol. 15 Issue (2): 36-37 DOI: 10.7506/rlyj1001-8123-200102016
