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中文
Meat Research
2000
,
Vol. 14
Issue (4)
: 28-29
DOI
: 10.7506/rlyj1001-8123-200004010
Processing Technology
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Development of Meatball Made of Chicken Bone Paste
Xu Xinglian;Cao Weifeng;Wang Xia
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Abstract
Factors influencing the quality of bone paste meatball were discussed by the orthogonal test,and the optimal formula of meatball was determined in this paper.
Key words
：
chicken bone paste
meatball
orthogonal test
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Articles by authors
Xu Xinglian
Cao Weifeng
Wang Xia
Cite this article:
Xu Xinglian,Cao Weifeng,Wang Xia. Development of Meatball Made of Chicken Bone Paste[J]. Meat Research, 2000, 14(4): 28-29.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200004010
OR
https://www.rlyj.net.cn/EN/Y2000/V14/I4/28
[1]
ZHANG Guangyao, LIN Shiwen, LI Lingli, JIA Na, LIU Dengyong.
Application of Whey Protein Isolate-Soybean Oil Pre-Emulsions Stabilized by Ethanol and Rutin in Low-Fat Meatballs
[J]. Meat Research, 2022, 36(12): 28-35.
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2000, Vol. 14 
