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中文
Meat Research
2003
,
Vol. 17
Issue (1)
: 23-24
DOI
: 10.7506/rlyj1001-8123-200301008
Processing Technology
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The New Processing Technology on Pig's Feet
Du Yajun
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Abstract
This technique is improved on the basic of pro_stewed pig’s feet.It stabilizes and improves the quality of products,maintains the original color,aroma and form as well.
Key words
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pro_stewed pig’s feet
processing technology
standardization control
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Du Yajun
Cite this article:
Du Yajun. The New Processing Technology on Pig's Feet[J]. Meat Research, 2003, 17(1): 23-24.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200301008
OR
https://www.rlyj.net.cn/EN/Y2003/V17/I1/23
[1]
HE Dan, SHEN Xuanri.
Recent Progress in Nutrient-Fortified Surimi Products
[J]. Meat Research, 2021, 35(9): 58-63.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2003, Vol. 17 
