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中文
Meat Research
2001
,
Vol. 15
Issue (2)
: 32-32
DOI
: 10.7506/rlyj1001-8123-200102013
Processing Technology
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The Procsessing Technology of Cionvenience Meatbal
Li Yue
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Abstract
The processing technology of convenience pork ball and beef ball were discussed in detail.
Key words
：
meatball
processing technology
:
TS251.6
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Li Yue
Cite this article:
Li Yue. The Procsessing Technology of Cionvenience Meatbal[J]. Meat Research, 2001, 15(2): 32-32.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200102013
OR
https://www.rlyj.net.cn/EN/Y2001/V15/I2/32
[1]
ZHANG Guangyao, LIN Shiwen, LI Lingli, JIA Na, LIU Dengyong.
Application of Whey Protein Isolate-Soybean Oil Pre-Emulsions Stabilized by Ethanol and Rutin in Low-Fat Meatballs
[J]. Meat Research, 2022, 36(12): 28-35.
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2001, Vol. 15 Issue (2): 32-32 DOI: 10.7506/rlyj1001-8123-200102013
