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中文
Meat Research
1999
,
Vol. 13
Issue (3)
: 31-32
DOI
: 10.7506/rlyj1001-8123-199903014
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A Function Food Ingredient-Bone-Soup
Tian Zhende
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Abstract
The technology and flavoring property of the bone soup are briefly introduced.The relation Between the main nutrient of the bone soup,bone collagen,and human body’s health is also discussed.
Key words
：
bone soup
bone callagen
ingredient
tunctional
PACS:
TS972
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Tian Zhende
Cite this article:
Tian Zhende. A Function Food Ingredient-Bone-Soup[J]. Meat Research, 1999, 13(3): 31-32 https://doi.org/10.7506/rlyj1001-8123-199903014
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199903014
OR
https://www.rlyj.net.cn/EN/Y1999/V13/I3/31
[1]
LIU Yang, ZHANG Jingchen, MIAO Fangfang, MA Yangyang, LI Miaoyun, SUN Lingxia, ZHAO Gaiming.
Research Progress on New Nutritious Emulsion-Type Meat Products under the Context of One Health
[J]. Meat Research, 2025, 39(5): 60-67.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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1999, Vol. 13 
