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中文
Meat Research
1999
,
Vol. 13
Issue (2)
: 15-19
DOI
: 10.7506/rlyj1001-8123-199902001
Application Research
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A Study on the Processing Technology for a Shelf-stable Meat Product Zhong Hua Sausage
Qiao Xiaoling
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Abstract
The program for R&D of Zhong Hua Sausage is introduced. It is concluded that this shelf-stable meat product can be produced via controlling of CCP, and the shelf-life can be prolonged via spplication of Barrier Technology to the process.
Key words
：
Zhong Hua Sausage
processing technology
shelf-stable meat product
:
TS251.65
Service
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Qiao Xiaoling
Cite this article:
Qiao Xiaoling. A Study on the Processing Technology for a Shelf-stable Meat Product Zhong Hua Sausage[J]. Meat Research, 1999, 13(2): 15-19.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199902001
OR
https://www.rlyj.net.cn/EN/Y1999/V13/I2/15
[1]
HE Dan, SHEN Xuanri.
Recent Progress in Nutrient-Fortified Surimi Products
[J]. Meat Research, 2021, 35(9): 58-63.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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1999, Vol. 13 
