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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
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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.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199903013
OR
https://www.rlyj.net.cn/EN/Y1999/V13/I3/30
[1]
XING Caiyun, SHEN Yue, WEI Zhengpeng, SONG Lianjun, QIAO Mingwu, MA Yan, WANG Jinmei, HUANG Xianqing.
Effect of Addition of Carboxymethyl Cellulose Sodium or Hydroxyethyl Cellulose on the Quality of Frozen Porcine Blood Curd
[J]. Meat Research, 2022, 36(5): 37-41.
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1999, Vol. 13 Issue (3): 30-30 DOI: 10.7506/rlyj1001-8123-199903013
