摘要
对影响牛羊蹄筋加工的关键工艺进行了比较研究，并对蹄筋食品的原料配方进行了探讨。
Comparative Study on the Key techniques of affect on process of tendon of beef and sheep was carried out, and ingredients Prescription of the tendon food was probed into.
出处
《青海畜牧兽医杂志》
2000年第6期13-14,共2页
Chinese Qinghai Journal of Animal and Veterinary Sciences
关键词
蹄筋
加工工艺
Tendons
Processing technology
