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中文
Meat Research
1999
,
Vol. 13
Issue (3)
: 30-30
DOI
: 10.7506/rlyj1001-8123-199903013
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Technology for Preparation of the Blood Sausage
Qin Xiaowei
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Abstract
The preparation technology for the Blood Sausage,together with handing of raw pig blood is introduced.
Key words
：
pig skin
pig blood
Blood Sausage
PACS:
TS251.5
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Qin Xiaowei
Cite this article:
Qin Xiaowei. Technology for Preparation of the Blood Sausage[J]. Meat Research, 1999, 13(3): 30-30 https://doi.org/10.7506/rlyj1001-8123-199903013
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199903013
OR
https://www.rlyj.net.cn/EN/Y1999/V13/I3/30
[1]
LI Wenjuan, XU Lanmeng, ZHANG Jie, LIAO Qinfeng, LI Longjiao, ZHANG Tinghuan, GUO Zongyi, HE Hang.
Comparative Analysis of Nutritional Components between Rongchang and Duroc Pig Skin
[J]. Meat Research, 2024, 38(5): 21-26.
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1999, Vol. 13 Issue (3): 30-30 DOI: 10.7506/rlyj1001-8123-199903013
