中国最大的综合性文献数据库 -维普资讯 关键词: 热处理 腌制肉糜 亚硝酸盐 亚硝胺[gap=885]Key words: heat treatment, curing minced meat, nitrite, N-nitrosamine
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curing minced meat
腌肉末
以上为机器翻译结果，长、整句建议使用 人工翻译 。
Effect of curing conditions, added amount of chicken fat in product and methods of drying on tissue structure, mouth feel and flavour of Minced chicken Breast Meat Roupu were studied.
试验对鸡胸肉糜脯的腌制条件、鸡腹脂添加量及脱水方法对产品组织状态、口感和风味的影响进行了研究。
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