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中文
Meat Research
2007
,
Vol. 21
Issue (11)
: 31-32
DOI
: 10.7506/rlyj1001-8123-200711010
Processing Technology
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R&D of the Flavoring Wild Duck Gizzard of Hongze Lake
SHAO Hu
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Abstract
This paper introduce the processing technology and the correlative parameters about the wild duck gizzard of Hongze Lake and the critic control point of the manipulation.All of above may meet the requests of the industrialization.
Key words
：
wild duck gizzard
processing technology
critic control point
:
TS251.5
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200711010
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I11/31
[1]
WANG Lei;ZHAO Qianhui;LI Min.
The Research of Ham and Agaricus bisporus Canned
[J]. Meat Research, 2010, 24(2): 23-26.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2007, Vol. 21 
