营养鸡排的研制

doi:10.7506/rlyj1001-8123-200710010

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Abstract A new method of product nutrition Chicken cutlet is introduced,this processing technique includes commixture,molding,quick-freezing and so on, produced the chicken cutlet that its weight is 44g±1g/Piece.

Key words： nutrition chicken cutlet processing technique

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TS251.5

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200710010 OR https://www.rlyj.net.cn/EN/Y2007/V21/I10/33

[1]	LI Xiaomin, WANG Qing, LI Qi, SUOLANG Zhaxi, LI Guowei, ZHANG Qifan, ZHANG Xiaolin, TAN Xinyue. Basic Nutrients and Volatile Components of Spent Tibetan Hen Meat[J]. Meat Research, 2023, 37(4): 1-6.