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中文
Meat Research
2002
,
Vol. 16
Issue (2)
: 19-21
DOI
: 10.7506/rlyj1001-8123-200202007
Processing Technology
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New Processing Technology for Goose Red Sausage
Zhang Fengkuan
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Abstract
processing technology for goose red sausage is researched, the optimal formula is ensured by practice, thus the red sausage with special flavor is produced.
Key words
：
goose red sausage
new technology
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200202007
OR
https://www.rlyj.net.cn/EN/Y2002/V16/I2/19
[1]
LI Baozhen;BAI Tao.
The New Technology of the Lafeng Beef
[J]. Meat Research, 2010, 24(9): 13-16.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2002, Vol. 16 
