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中文
Meat Research
2003
,
Vol. 17
Issue (1)
: 27-28
DOI
: 10.7506/rlyj1001-8123-200301010
Processing Technology
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The Processing Technology on Sausage Products Containging Animal and Plant Nutrition
Hu Ying
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Abstract
The processing technology and character of sausage products containing animal and plant nutrition are summarized in this article.
Key words
：
sausage
processing technology
PACS:
TS251
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Hu Ying
Cite this article:
Hu Ying. The Processing Technology on Sausage Products Containging Animal and Plant Nutrition[J]. Meat Research, 2003, 17(1): 27-28 https://doi.org/10.7506/rlyj1001-8123-200301010
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200301010
OR
https://www.rlyj.net.cn/EN/Y2003/V17/I1/27
[1]
YANG Mingyan, SUN Wei, WU Jincheng, LIU Dengyong, GAI Shengmei.
Effect of Consumption Temperature on Sweetness Intensity of Pour Sausage with Different Sweeteners
[J]. Meat Research, 2025, 39(10): 25-33.
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2003, Vol. 17 
