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中文
Meat Research
2000
,
Vol. 14
Issue (3)
: 26-27
DOI
: 10.7506/rlyj1001-8123-200003009
Processing Technology
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R&D of Tenderized Mutton Sausage
Wu Suping
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Abstract
In the present study,tenderizing and checking the strong smell of mutton while enhancing the flavor was applied to making Muslim mutton sausage.The gap in this field was filled.
Key words
：
mutton sausage
tenderizing
checking of the mutton strong smell
PACS:
TS251
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Wu Suping
Cite this article:
Wu Suping. R&D of Tenderized Mutton Sausage[J]. Meat Research, 2000, 14(3): 26-27 https://doi.org/10.7506/rlyj1001-8123-200003009
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200003009
OR
https://www.rlyj.net.cn/EN/Y2000/V14/I3/26
[1]
CAI Chen, BI Xiufang, QIAO Xing, ZHU Yuchen.
Recent Progress in Meat Tenderization Technologies
[J]. Meat Research, 2026, 40(4): 88-96.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2000, Vol. 14 
