麻辣羊肉松的研制

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Abstract Abstract : In this study, Xinjiang mutton or goat forelegs back as raw meat, processed meat made with dried meat floss characteristics.

Key words： Key words: lamb dried meat floss pressure flavor

Received: 30 June 2017

:

TS251.5+3

Cite this article:

ZENG Liping,ZHOU Hong,CHEN Simin. The Development of Mutton Spicy Characteristics[J]. Meat Research, 2010, 24(2): 27-30.

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[1]	LIU Hui, XING Jiahao, FAN Min, WANG Mengsong, PAN Lin, WEI Chaokun. Optimized Preparation and Flavor Analysis of Mutton-like Flavoring Base[J]. Meat Research, 2023, 37(5): 57-65.