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中文
Meat Research
2001
,
Vol. 15
Issue (1)
: 30-30
DOI
: 10.7506/rlyj1001-8123-200101012
Processing Technology
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A Technological Process of the Baiyun Chicken Claw
Yang Huiling
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Abstract
In this paper the technological process of the Baiyun ChickenClaw,formula and quality requirement for Baiyun Chicken claw are detailed.
Key words
：
Baiyun Chicken Claw
processing technology
:
TS251.6
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Yang Huiling
Cite this article:
Yang Huiling. A Technological Process of the Baiyun Chicken Claw[J]. Meat Research, 2001, 15(1): 30-30.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200101012
OR
https://www.rlyj.net.cn/EN/Y2001/V15/I1/30
[1]
DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao.
Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia)
[J]. Meat Research, 2023, 37(5): 49-56.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2001, Vol. 15 Issue (1): 30-30 DOI: 10.7506/rlyj1001-8123-200101012
