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1996 Vol. 10, No. 2
Published: 1996-04-01
Processing Technology
Application Research
Window
Quality inspection
Food Preservation
Nutrient Hygiene
Thematic Forum
Additive Agent
Thematic Forum
9
Formation or Meat Flavors and Their Application
Wang Qinan
DOI: 10.7506/rlyj1001-8123-199602004
The paper describes the formation and analysis method of flavor compounds in processed meat,their application is introduced.
1996 Vol. 10 (2): 9-12 [
Abstract
] (
129
)
全文
(
194
)
Application Research
18
The Researches of Making Use of Man-made Caverns to Produce Soft Yolk Eggs
DOI: 10.7506/rlyj1001-8123-199602007
1996 Vol. 10 (2): 18-20 [
Abstract
] (
149
)
全文
(
149
)
Processing Technology
25
THE TECHNIQUE OF PROCESSING POCKET FOWL PRODUCTS
Li Xianbao;Chen qinyu
DOI: 10.7506/rlyj1001-8123-199602010
This essay introduces a new technique of processing and producing traditional pocket products with fowls,such as processing roast chicken with pigeon,Chinese traditional hamwith goose legs and producing preserved eggs with quail eggs.It inherits and improves the traditional techniques according to the characteristics of different materials,and keeps the features and tastes of the traditional products.It is of great importance to increase the varieties and sales of fowl products and increase econ...?
1996 Vol. 10 (2): 25-27 [
Abstract
] (
116
)
全文
(
211
)
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