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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
：
pork tripe
can
processing technology
PACS:
TS295
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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 https://doi.org/10.7506/rlyj1001-8123-200102012
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200102012
OR
https://www.rlyj.net.cn/EN/Y2001/V15/I2/31
[1]
MA Ziyue, XIAN Yanping, SHE Wenhai, QIAN Min, ZENG Xiaofang, BAI Weidong, DONG Hao.
Research Progress on the Inhibitory Effect of Plant-Derived Extracts on Heterocyclic Amines in Meat Products
[J]. Meat Research, 2026, 40(1): 97-104.
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2001, Vol. 15 Issue (2): 31-31 DOI: 10.7506/rlyj1001-8123-200102012
