摘要
对镇巴腊肉的传统工艺加以改进,制作出的产品从色泽、口感、卫生各方面都明显更好。
The traditional technique of Zhen-ba dried pork was improved to make the processing product with obviously better color,texture and hygiene.
出处
《肉类工业》
2011年第4期14-15,共2页
Meat Industry
关键词
工艺
研究
改进
technique
study
improve
