| 兔肉产品加工工艺、配方及效益分析 |
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| 引用本文： | 秦福生,彭顺清,何碧霞.兔肉产品加工工艺、配方及效益分析[J].西南农业大学学报(社会科学版),1994(2). |
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| 作者姓名： | 秦福生 彭顺清 何碧霞 |
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| 作者单位： | 四川畜牧兽医学院动物科学系
(秦福生，彭顺清)，四川畜牧兽医学院动物科学系(何碧霞) |
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| 摘 要： | 通过对兔肉干制品(肉干、肉松、内脯)的加工工艺、配方试验研究和经济效益分析,探讨加工兔肉干、肉松,肉脯方便、保健食品的可行性,为兔肉加工生产提供参考。
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| 关 键 词： | 兔肉产品 工艺配方 效益分析 |
STUDIES ON PROCESSING TECHNOLOGY, INGREDIENTS AND BENEFIT OF RABBIT MEAT PRODUCTS |
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| Qing Fushen Pen Shunqing et al.STUDIES ON PROCESSING TECHNOLOGY, INGREDIENTS AND BENEFIT OF RABBIT MEAT PRODUCTS[J].Journal of Southwest Agricultural University:Social Science Edition,1994(2). |
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| Authors: | Qing Fushen Pen Shunqing |
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| Institution: | Qing Fushen Pen Shunqing et al |
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| Abstract: | Based on the studies on processing technology, ingredients and benefit of rabbit meat products, this paper discussed the feasibility of processing healthy fast food,such as dried sliced rabbit meat, dried diced rabbit meat. and dried rabbit meat floss. It provides a useful refference for rabbit meat processing. |
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| Keywords: | Rabbit meat products Technology Ingredient Benefit |
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