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中文
Meat Research
2002
,
Vol. 16
Issue (2)
: 26-26
DOI
: 10.7506/rlyj1001-8123-200202009
Processing Technology
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Simple Processing Technology of the Soft Packaging for the Five Spices Stewed Pig Hoof
Yu Lianfu
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Abstract
A simple technology for a type of stewed pig hoof is introduced,(adapted for pig hoof, head, trotter, ear, hail; chicken paw, wing, leg etc)
Key words
：
stewed pig hoof
processing
:
TS293.6
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200202009
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https://www.rlyj.net.cn/EN/Y2002/V16/I2/26
[1]
A Liya, WEN Rongxin, LIU Xinyu, QIN Ligang, KONG Baohua, LIU Qian, CHEN Qian.
Formation Mechanism of Heterocyclic Amines in Meat Products and Inhibition by Plant Extracts: A Review
[J]. Meat Research, 2021, 35(5): 70-77.
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2002, Vol. 16 Issue (2): 26-26 DOI: 10.7506/rlyj1001-8123-200202009
