| 传统肉制品板鸭的研究现状 |
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| 引用本文： | 清源. 传统肉制品板鸭的研究现状[J]. 肉类研究, 2011, 25(1): 27-29 |
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| 作者姓名： | 清源 |
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| 作者单位： | 西昌学院,四川西昌,615013 |
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| 摘 要： | 板鸭是中国传统腌腊肉制品的典型代表之一。本文在总结前人工作的基础上,从理论研究现状以及现代化改良技术等内容对有关板鸭的研究进行了综述,以期为进一步发展板鸭产业奠定一定的基础。
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| 关 键 词： | 传统 肉制品 板鸭 |
Research Status of Traditional Curing Meat Products Salted Duck |
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| QING Yuan. Research Status of Traditional Curing Meat Products Salted Duck[J]. Meat Research, 2011, 25(1): 27-29 |
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| Authors: | QING Yuan |
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| Affiliation: | QING Yuan(Xichang College,Xichang,Sichuan 615013) |
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| Abstract: | Salted duck is a kind of traditional curing meat products.In this paper,the theoretical investigation progress and modernization technology of salted duck were summarized,in order to lay the foundations of industrial development of salted duck. |
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| Keywords: | traditional meat product salted duck |
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