川味卤凤翅的生产工艺研究

doi:10.7506/rlyj1001-8123-200801010

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Abstract The production process of Sichuan flavor bittern chicken wings are introduced,some of critical parameters are also discussed in priority and their effect on the product quality.

Key words： Sichuan flavor bittern chicken wings Production process

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TS251.5

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	Articles by authors
	Gao Lun-Jiang
	Dong Quan
	Tang Chun-Hong

Cite this article:

Gao Lun-Jiang,Dong Quan,Tang Chun-Hong. The Technology of Sichuan Flavor Bittern Chicken Wings[J]. Meat Research, 2008, 22(1): 40-41.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200801010 OR https://www.rlyj.net.cn/EN/Y2008/V22/I1/40

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