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中文
Meat Research
2001
,
Vol. 15
Issue (2)
: 29-29
DOI
: 10.7506/rlyj1001-8123-200102010
Processing Technology
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The Processing Technology of Chicken Sausage
Zheng Haizhou
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Abstract
Method for chicken sausage processing was introduced.The future prospect of this product was also discussed.
Key words
：
chicken sausage
processing
:
TS251.6
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Zheng Haizhou
Cite this article:
Zheng Haizhou. The Processing Technology of Chicken Sausage[J]. Meat Research, 2001, 15(2): 29-29.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200102010
OR
https://www.rlyj.net.cn/EN/Y2001/V15/I2/29
[1]
CHEN Jingxin.
Effects of Flaxseed Powder and Tomato Powder on Quality Characteristics of Chicken Sausage
[J]. Meat Research, 2020, 34(8): 35-40.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2001, Vol. 15 Issue (2): 29-29 DOI: 10.7506/rlyj1001-8123-200102010
