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中文
Meat Research
2003
,
Vol. 17
Issue (2)
: 29-29
DOI
: 10.7506/rlyj1001-8123-200302011
Processing Technology
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Processing Technology of Smoking Ham
Sun Shujing
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Abstract
The key point of processing technology and requirement of products quality of smocked ham are briefly introduced.
Key words
：
Pork lean meat
Round ham
Technique
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TS251
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Sun Shujing
Cite this article:
Sun Shujing. Processing Technology of Smoking Ham[J]. Meat Research, 2003, 17(2): 29-29.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200302011
OR
https://www.rlyj.net.cn/EN/Y2003/V17/I2/29
[1]
WEN Limin, ZHU Yongzhi, LUO Zhang, XU Weimin, BIAN Huan.
Optimizing the Oven Roasting of Crayfish by Response Surface Methodology
[J]. Meat Research, 2023, 37(5): 39-48.
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2003, Vol. 17 Issue (2): 29-29 DOI: 10.7506/rlyj1001-8123-200302011
