酱卤类肉制品的制作

doi:10.7506/rlyj1001-8123-200401008

Download: PDF (145 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract In this article,twenty-six different kinds of cooked meat products’raw material,meterial confection and technological process were thoroughly introduced.

Key words： stewed meat products with soy sauce preparation technology

:

TS251

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors

Cite this article:

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200401008 OR https://www.rlyj.net.cn/EN/Y2004/V18/I1/38

[1]	WEN Limin, ZHU Yongzhi, LUO Zhang, XU Weimin, BIAN Huan. Optimizing the Oven Roasting of Crayfish by Response Surface Methodology[J]. Meat Research, 2023, 37(5): 39-48.