海带、鱿鱼复合海鲜营养酱的研制

doi:10.7506/rlyj1001-8123-201009005

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Abstract This paper introduces a kind of processing technology about kelp and squid nutritional jam, also studies its technology condition and quality indicators.

Key words： kelp squid nutritional jam

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TS201.1

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	Articles by authors
	ZHU Wenhui
	WEI Zhengpeng
	SHAO Rendong
	LI YuJin
	BUYing

Cite this article:

ZHU Wenhui,WEI Zhengpeng,SHAO Rendong, et al. Development of Kelp and Squid Nutritional Jam[J]. Meat Research, 2010, 24(9): 20-21.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-201009005 OR https://www.rlyj.net.cn/EN/Y2010/V24/I9/20

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