摘要
本文是作者近年访问中国后,对色拉米香肠在中国的生产工艺要点进行了总结,以供中国同行参考。
The critical poin ts of processing technology on salami sausage produced in China is con-cluded after the author visited China for years as a reference for the person with same trade or occupation in China.
出处
《肉类研究》
2002年第4期16-19,共4页
Meat Research
