| 牛肉香肠的加工工艺 |
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| 引用本文： | 郑坚强,司俊玲. 牛肉香肠的加工工艺[J]. 肉类研究, 2005, 0(11): 43-45 |
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| 作者姓名： | 郑坚强 司俊玲 |
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| 作者单位： | 郑州轻工业学院食品与生物工程系,郑州,450002;郑州轻工业学院食品与生物工程系,郑州,450002 |
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| 摘 要： | 本产品是以牛肉为主要原料,采用中西结合的生产工艺,加工而成的香肠制品。
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| 关 键 词： | 灌制 烟熏 |
Study on Processing Technology of Beef Sausage |
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| Zheng Jianqiang,Si Junling. Study on Processing Technology of Beef Sausage[J]. Meat Research, 2005, 0(11): 43-45 |
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| Authors: | Zheng Jianqiang Si Junling |
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| Affiliation: | Zheng Jianqiang Si Junling |
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| Abstract: | This product regards beef as main raw materials, the processing technology of of beef sausage is adopted the production technology combined in Chinese and Western. |
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| Keywords: | canned sootiness |
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