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中文
Meat Research
2003
,
Vol. 17
Issue (1)
: 44-45
DOI
: 10.7506/rlyj1001-8123-200301016
Quality inspection
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Integrative Determination and Treatment of Water Injected Meat and PSE Meat
Wu Yajie
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Abstract
The general method of sensory test on canned meat products is briefly introduced,which is easily operated by consumers.
Key words
：
canned meat products
sensory test
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200301016
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[1]
DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao.
Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia)
[J]. Meat Research, 2023, 37(5): 49-56.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2003, Vol. 17 Issue (1): 44-45 DOI: 10.7506/rlyj1001-8123-200301016
