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中文
Meat Research
2001
,
Vol. 15
Issue (2)
: 31-31
DOI
: 10.7506/rlyj1001-8123-200102012
Processing Technology
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R&D on Canned Pork Tripe
Cui Ruijing
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Abstract
Processing technology for pork tripe canning was introduced as a new way for pork tripe utilization.
Key words
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pork tripe
can
processing technology
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Cui Ruijing
Cite this article:
Cui Ruijing. R&D on Canned Pork Tripe[J]. Meat Research, 2001, 15(2): 31-31.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200102012
OR
https://www.rlyj.net.cn/EN/Y2001/V15/I2/31
[1]
A Liya, WEN Rongxin, LIU Xinyu, QIN Ligang, KONG Baohua, LIU Qian, CHEN Qian.
Formation Mechanism of Heterocyclic Amines in Meat Products and Inhibition by Plant Extracts: A Review
[J]. Meat Research, 2021, 35(5): 70-77.
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2001, Vol. 15 Issue (2): 31-31 DOI: 10.7506/rlyj1001-8123-200102012
