FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (10): 39-41.
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LI Zeng-Li, WU Ju-Qing
Online:
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Abstract: This paper reported the traditional manufacturing technology of Zhenjiang Yao meat by analysling the traditional technology and formula and adopting five-level orthogonal test to study the use of main additives of products the range of materials and the quantity and quality of products.
Key words: Zhenjiang Yao Trotter Pickling Carrageenan Gelatin Sodium nitrite
LI Zeng-Li, WU Ju-Qing. Study on New Processing Technology of Zhenjiang Yao Meat[J]. FOOD SCIENCE, 2000, 21(10): 39-41.
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