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| the Development of Mutton Product |
| Zhou Li |
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Abstract This article introduced the produce actuality and nutrition value of mutton,and discussed the com- ponents of mutton odour,the method and mecha- nism of deodouring of mutton.It outline the processing technology of mutton products,and finally proposed the wide development prospects of mutton.
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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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2007, Vol. 21 
