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- W2351315388 abstract "In this study,the processing technology and formula optimization of spiced rabbit meat were researched.The results obtained by orthogonal test design showed that,the optimum added amounts of main condiments of spiced rabbit meat were: salt was 4%,five-spice powder was 2%,meat flavor was 0.04%.While adding 0.4% fennel and 0.2% Zanthoxylum bungeanum or 0.6%~0.8% chili or 2%~4% sugar,the products with different flavor were obtained." @default.
- W2351315388 created "2016-06-24" @default.
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- W2351315388 date "2012-01-01" @default.
- W2351315388 modified "2023-09-23" @default.
- W2351315388 title "Study on Processing Technology and Formula Optimization of Spiced Rabbit Meat" @default.
- W2351315388 hasPublicationYear "2012" @default.
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