摘要
采用腊肉与卤制品生产工艺相结合的方法 ,制成具有浓郁香味 ,肉质致密的牛蛙软罐头。
Vtilizing bloody noun as raw material,combining with processing technique of becon and stewed products,the technology of bloody noun pouch with strong fragrance,close texture and good taste was studied.
出处
《食品与机械》
CSCD
2003年第2期40-40,共1页
Food and Machinery
