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中文
Meat Research
2002
,
Vol. 16
Issue (4)
: 23-23
DOI
: 10.7506/rlyj1001-8123-200204008
Processing Technology
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Development of Processing Technology on Sausage
Wu Fan
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Abstract
It proposed many suggests in the improvement of the sausage technology,especially in the selection and the dosage of the assistant materials.
Key words
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Sausage
Techniqu e
Improvement
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Wu Fan
Cite this article:
Wu Fan. Development of Processing Technology on Sausage[J]. Meat Research, 2002, 16(4): 23-23.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200204008
OR
https://www.rlyj.net.cn/EN/Y2002/V16/I4/23
[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
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2002, Vol. 16 Issue (4): 23-23 DOI: 10.7506/rlyj1001-8123-200204008
