苏牧香酥肉鸭加工技术与质量控制

doi:10.7506/rlyj1001-8123-200808008

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Abstract Duck’s meat tastes delicious and nutritious. As the Chinese ordinary people’s traditional meal, the edible duck’s meat has a history of several thousand years. This text proposes sumu crisp fried duck’s meat products process technology and quality control factor.

Key words： Crisp fried duck Process technology Quality control

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TS251.6

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	Articles by authors
	XU Hai-xiang
	Li Zhi-fang

Cite this article:

XU Hai-xiang,Li Zhi-fang. The Processing Technology and Quality Control of the Sumu Crisp Fried Duck[J]. Meat Research, 2008, 22(8): 33-35.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200808008 OR https://www.rlyj.net.cn/EN/Y2008/V22/I8/33

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