牛肉香肠的加工工艺

doi:10.7506/rlyj1001-8123-200511011

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Abstract This product regards beef as main raw materials, the processing technology of of beef sausage is adopted the production technology combined in Chinese and Western.

Key words： canned sootiness

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	Articles by authors
	Zheng Jianqiang
	Si Junling

Cite this article:

Zheng Jianqiang,Si Junling. Study on Processing Technology of Beef Sausage[J]. Meat Research, 2005, 19(11): 43-45.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200511011 OR https://www.rlyj.net.cn/EN/Y2005/V19/I11/43

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