斩拌在低温肉制品加工过程中的作用

doi:10.7506/rlyj1001-8123-200901006

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Abstract Mincing is a major working procedure during pasteurized meat products. Production quality affected by mincing time, mincing temperature, mincing order, mincing degree and attentive proceedings were summarized in this paper.

Key words： mincing pasteurized meat products

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	Articles by authors
	GAO Xiaoping
	HUANG Xianqing
	LI Miaoyun
	LIU Yanxia

Cite this article:

GAO Xiaoping,HUANG Xianqing,LI Miaoyun, et al. Function of Meat Mincing Techniques During Pasteurized Meat Products[J]. Meat Research, 2009, 23(1): 22-24.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200901006 OR https://www.rlyj.net.cn/EN/Y2009/V23/I1/22

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