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| Trial-production and Quality Control of Donkey Meat Ham |
| Li Kaixong |
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Abstract This article discussed the research and production of the ham made by donkey meat.Through many experiments,it is indicated that the lard and the β-CD applied to the production can improve the texture and flavor,and the monascus pigment,starch and sodium nitrite can improve the color of the product.
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2000, Vol. 14 
