酱肉(乳)鸽的制作工艺

doi:10.7506/rlyj1001-8123-200401009

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Abstract Processing technology for stewed(sucking)pigeons with soy sauce and the criticla points of the processing was described. 【Keywords in Chinese】肉(乳)鸽；腌制；卤制；

Key words： Pigeons curing stewing with soy seuce

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	Zheng Jianqiang

Cite this article:

Zheng Jianqiang. Processing Technology for Stewed (Sucking)Pigeons with Soy Sauce[J]. Meat Research, 2004, 18(1): 44-45.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200401009 OR https://www.rlyj.net.cn/EN/Y2004/V18/I1/44

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