摘要
综述了鹿肉的化学成分、营养价值及初加工概况,并阐述了新西兰及我国鹿肉生产现状,为鹿肉的研究、生产及应用提供参考。
The surey summarized the chemical composition,nutrition value and the initial processing technology of veison： the situation of venison production was also surveyed of New Zealand and China,it will provide the reference for the venison study,and its production and application.
出处
《特产研究》
2006年第4期73-76,共4页
Special Wild Economic Animal and Plant Research
关键词
鹿肉
初加工
生产现状
Venison
initial processing
productive situation
