| 熏烧烤肉生产加工工艺研究 |
| |
| 引用本文： | 满娟娟,卢进峰,祝恒前,王雅静,程榆茗. 熏烧烤肉生产加工工艺研究[J]. 肉类工业, 2011, 0(2) |
| |
| 作者姓名： | 满娟娟 卢进峰 祝恒前 王雅静 程榆茗 |
| |
| 作者单位： | 安徽宝迪肉类食品有限公司研发部,安徽淮北,235000 |
| |
| 摘 要： | 通过反复试验研究确定了熏烧烤肉类制品的最佳生产工艺以及操作要点,得到了市场认可而且能够规范性、规模化生产的产品.
|
| 关 键 词： | 熏烧烤肉 加工工艺 质量指标 |
Study on producing technique of smoked barbecued meat |
| |
| Abstract: | The best producing technique and operating points of the smoked barbecued meat were determined by repetition test.And the product accorded with market standardization and could be produced normatively and in large-scale. |
| |
| Keywords: | smoked barbecued meat processing technique quality indicators |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
