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中文
Meat Research
2008
,
Vol. 22
Issue (7)
: 50-52
DOI
: 10.7506/rlyj1001-8123-200807013
Processing Technology
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Processing Technology of Several Kinds of Jerky
Si Jun-ling
Zhengzhou Industry College, Hengnan Zhengzhou 450002
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Abstract
The processing technology, batch formula and operating key points of the jerky was studied systematically in this paper.
Key words
：
Chaoshan jerky
Jingjiang pork jerky
Beef jerky
Mutton jerky
:
TS251.5
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Si Jun-ling
Cite this article:
Si Jun-ling. Processing Technology of Several Kinds of Jerky[J]. Meat Research, 2008, 22(7): 50-52.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200807013
OR
https://www.rlyj.net.cn/EN/Y2008/V22/I7/50
[1]
CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng.
Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage
[J]. Meat Research, 2023, 37(5): 11-17.
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2008, Vol. 22 Issue (7): 50-52 DOI: 10.7506/rlyj1001-8123-200807013
