| 低温肉鸽生产工艺 |
| |
| 引用本文： | 张俊学,魏亚. 低温肉鸽生产工艺[J]. 肉类研究, 2001, 0(2): 35 |
| |
| 作者姓名： | 张俊学 魏亚 |
| |
| 作者单位： | 石家庄双鸽食品厂, |
| |
| 摘 要： | 本文介绍了采用中西式工艺相结合的方法 ,试制小包装低温肉鸽的原料配方和工艺操作技术
|
| 关 键 词： | 低温肉鸽 配方 工艺 |
The Technology for Refrigeration of Pigeon Meat |
| |
| Zhang Junxue Wei Ya. The Technology for Refrigeration of Pigeon Meat[J]. Meat Research, 2001, 0(2): 35 |
| |
| Authors: | Zhang Junxue Wei Ya |
| |
| Affiliation: | Zhang Junxue Wei Ya |
| |
| Abstract: | By combining western and Chinese technology,the handling of raw material,formulation and processing technology of refrigerated pigeon meat were discussed. |
| |
| Keywords: | refrigerated pigeon meat formulation technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
