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中文
Meat Research
1999
,
Vol. 13
Issue (4)
: 52-52
DOI
: 10.7506/rlyj1001-8123-199904020
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Im proving of the Technology and equip ment for Scalding the Pig Head
Chang Xin
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Abstract
An improved driving line for scalding the pig head is introduced .The technology en sures that the scalding time is fixed and heating is even ,through which the product quality is guaran teed and laborintensity is reduced .
Key words
：
pig head
scalding
dehairing
driving line
:
TS251.4
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Chang Xin
Cite this article:
Chang Xin. Im proving of the Technology and equip ment for Scalding the Pig Head[J]. Meat Research, 1999, 13(4): 52-52.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199904020
OR
https://www.rlyj.net.cn/EN/Y1999/V13/I4/52
[1]
LI Yu,SHI Xue,LU Jin-feng*,WANG Ya-jing.
Effect of Postmortem Carcass Scalding and Chilling on Duck Meat Quality
[J]. Meat Research, 2011, 25(12): 11-14.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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1999, Vol. 13 
