节点文献
香菇风味肠的研制
Preparation of mushroom flavor sausage
【摘要】 对香菇风味肠的配方和工艺进行了初步的试验与研究,确定了香菇的最适宜添加量,并提出了其质量指标。
【Abstract】 The prescription and craft of mushro om flavor sausage were attained by pr eliminary test and study.The optimal added quantity of mushroom w as obtained and the quality index was proposed.
- 【文献出处】 食品科技 ,Food Science and Technology , 编辑部邮箱 ,2003年03期
- 【分类号】TS251.65
- 【被引频次】2
- 【下载频次】172