Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Meat Research
2002
,
Vol. 16
Issue (4)
: 21-22
DOI
: 10.7506/rlyj1001-8123-200204007
Processing Technology
Current Issue
|
Archive
|
Adv Search
|
Processing Technology of Dried Chicken Floss of Chicken-bone Paste
Zhao Zhihua
Abstract
Figure/Table
References
Related Citation (15)
Download:
PDF
(86 KB)
HTML
(1 KB)
Export:
BibTeX
|
EndNote
(RIS)
Abstract
It intr oduced technology for health dried chicken floss with chicken-breasted used as main materials,chicken-bone paste used as accretion of calcium-strengthened a nd flavoring assisted.
Key words
：
Chicken-bone paste
Dried chicken floss Health Technology
:
TS251
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
Zhao Zhihua
Cite this article:
Zhao Zhihua. Processing Technology of Dried Chicken Floss of Chicken-bone Paste[J]. Meat Research, 2002, 16(4): 21-22.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200204007
OR
https://www.rlyj.net.cn/EN/Y2002/V16/I4/21
[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.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
2002, Vol. 16 
