腌腊肉鸡制品加工工艺及保鲜的探讨

doi:10.7506/rlyj1001-8123-200202008

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Abstract The optimal technological formula for curing chicken is discussed in this article, meanwhile, some practices of sterilization and antisepsis for stabilizing the quality of product and prolonging the shelflife are carried out.

Key words： cured chicken formula antisepsis and preservation

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200202008 OR https://www.rlyj.net.cn/EN/Y2002/V16/I2/22

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