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中文
Meat Research
2003
,
Vol. 17
Issue (1)
: 27-28
DOI
: 10.7506/rlyj1001-8123-200301010
Processing Technology
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The Processing Technology on Sausage Products Containging Animal and Plant Nutrition
Hu Ying
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Abstract
The processing technology and character of sausage products containing animal and plant nutrition are summarized in this article.
Key words
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sausage
processing technology
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Hu Ying
Cite this article:
Hu Ying. The Processing Technology on Sausage Products Containging Animal and Plant Nutrition[J]. Meat Research, 2003, 17(1): 27-28.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200301010
OR
https://www.rlyj.net.cn/EN/Y2003/V17/I1/27
[1]
ZHAO Honglei, CHANG Jingyao, LIU Meiyue, XIN Ying, YANG Le, KONG Baohua, LIU Qian.
Recent Development in the Application of Novel Processing Technologies Based on the Clean Label Concept in Low Phosphate Meat Products
[J]. Meat Research, 2021, 35(1): 83-91.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2003, Vol. 17 Issue (1): 27-28 DOI: 10.7506/rlyj1001-8123-200301010
