|
|
|
| Processing Technology of Muttony Catsup |
| Pu Bin;He Yufeng;Liu Lei;Wang Yingfeng |
|
|
|
|
Abstract Mutton has been regarded as high nutrition and health care function.In this paper,the processing technology and ingredient of Mutton catsup were reported,it provided a new path for further process of mutton.
|
|
|
|
|
|
|
|
| [1] |
LIU Shujin, SONG Xiangyue, ZOU Penglai, GUO Xiaojia, XIONG Guangquan, WANG Lan, SHI Liu, CHEN Sheng, CHEN Lang, WU Wenjin, WANG Chao. Effect of Different Modified Atmosphere Packaging on Color Protection and Preservation of Chilled Black Goat Meat[J]. Meat Research, 2026, 40(7): 65-72. |
|
|
|
|
2007, Vol. 21 
