| 广式腊肠的制作及工艺要求 |
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| 引用本文： | 陈小葵. 广式腊肠的制作及工艺要求[J]. 肉类研究, 2002, 0(1): 22-23 |
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| 作者姓名： | 陈小葵 |
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| 作者单位： | 深圳市喜上喜实业有限公司质管部,深圳,518024 |
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| 摘 要： | 本文着重介绍了广式腊肠的原辅料选择要点及制作工艺的要求,为企业提供了具体的经济。
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| 关 键 词： | 腊肠 制作 工艺 配比 |
Technological Requirements for Guangdong Style Sausage (La Chang) |
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| Chen Xiaoqui. Technological Requirements for Guangdong Style Sausage (La Chang)[J]. Meat Research, 2002, 0(1): 22-23 |
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| Authors: | Chen Xiaoqui |
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| Affiliation: | Chen Xiaoqui |
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| Abstract: | The important points for choosing raw materials and ingredients,as well as technological requirements are stressed,through which experiences are introduced. |
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| Keywords: | La Chang making technology formula |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
