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中文
Meat Research
2002
,
Vol. 16
Issue (1)
: 22-23
DOI
: 10.7506/rlyj1001-8123-200201008
Processing Technology
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Technological Requirements for Guangdong Style Sausage (La Chang)
Chen Xiaoqui
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Abstract
The important points for choosing raw materials and ingredients,as well as technological requirements are stressed,through which experiences are introduced.
Key words
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La Chang
making
technology
formula
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Chen Xiaoqui
Cite this article:
Chen Xiaoqui. Technological Requirements for Guangdong Style Sausage (La Chang)[J]. Meat Research, 2002, 16(1): 22-23.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200201008
OR
https://www.rlyj.net.cn/EN/Y2002/V16/I1/22
[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.
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2002, Vol. 16 
