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| The Development of Mutton Spicy Characteristics |
| ZENG Liping;ZHOU Hong;CHEN Simin |
| 1. Baosteel Group Corporation 830022; 2. Shihezi University, College of Food, Xinjiang, 832003, China) |
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Abstract Abstract : In this study, Xinjiang mutton or goat forelegs back as raw meat, processed meat made with dried meat floss characteristics.
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Received: 30 June 2017
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LIU Shujin, SONG Xiangyue, ZOU Penglai, GUO Xiaojia, XIONG Guangquan, WANG Lan, SHI Liu, CHEN Sheng, CHEN Lang, WU Wenjin, WANG Chao. Effect of Different Modified Atmosphere Packaging on Color Protection and Preservation of Chilled Black Goat Meat[J]. Meat Research, 2026, 40(7): 65-72. |
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2010, Vol. 24 
