| 小肚加工新工艺 |
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| 引用本文： | 张淑珍. 小肚加工新工艺[J]. 肉类研究, 2000, 0(1): 37-37,32 |
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| 作者姓名： | 张淑珍 |
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| 作者单位： | 石家庄双鸽食品厂技术部,050021 |
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| 摘 要： | 本文介绍了一种以鲜 (冻 )猪瘦肉为原料 ,采用中西式相结合的工艺 ,精制而成的小肚制品。
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| 关 键 词： | 小肚 新工艺 |
A New Technology for Small Tripe |
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| Zhang Shuzhen. A New Technology for Small Tripe[J]. Meat Research, 2000, 0(1): 37-37,32 |
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| Authors: | Zhang Shuzhen |
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| Affiliation: | Zhang Shuzhen |
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| Abstract: | The process for a Small Tripe produced with fresh (frozen)pork and by a combination of Chinese style and western style technologies is introduced. |
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| Keywords: | Small Tripe new technology |
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