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中文
Meat Research
2003
,
Vol. 17
Issue (2)
: 25-26
DOI
: 10.7506/rlyj1001-8123-200302009
Processing Technology
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Chinese Traditional Famous Meat Products--Xue Fang Jiang Ham
Yang Hechao
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Abstract
The history and reform and processing technology of Xue Fang Jang Ham are well introduced in this article.
Key words
：
Pork leg
Ham
Processing technology
PACS:
TS251
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Yang Hechao
Cite this article:
Yang Hechao. Chinese Traditional Famous Meat Products--Xue Fang Jiang Ham[J]. Meat Research, 2003, 17(2): 25-26 https://doi.org/10.7506/rlyj1001-8123-200302009
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200302009
OR
https://www.rlyj.net.cn/EN/Y2003/V17/I2/25
[1]
ZENG Qinyu, XIONG Yincen, SUN Yiming, TANG Jialing, HUI Teng, FANG Zhengfeng.
Effect of the Addition of Linseed Oil and Methionine Selenium to Fattening Feeds on the Quality of Pork Leg Meat
[J]. Meat Research, 2026, 40(6): 10-18.
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2003, Vol. 17 
