Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Science and Technology of Food Industry》 2008-02
Add to Favorite Get Latest Update

The analyze and improving method of quality of dry-cured ham

DANG Ya-li,WANG Zhang,XU Shi-ying(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)  
Dry-cured ham is a kind of meat product which is made from pig's front and back leg after the process of curing and fermenting.With the economic level improved,high quality of dry cured ham is becoming the need of the market.The quality and the usual problem of the dry cured ham such as flavor,texture and color is also analyzed,and then the method to improve the quality is emphasized.
【CateGory Index】: TS251.1
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved