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本书包括鹅品种介绍、鹅类产品加工原辅料、鹅的屠宰与贮藏、酱卤制品加工技术、腌腊制品加工技术、熏烤制品加工技术、肉干制品加工技术、油炸制品加工技术、罐头制品加工技术、鹅类产品综合利用、鹅产品相关标准等内容。本书可以作为鹅类产品加工企业工程技术人员和食品从业人员的参考用书,也可作为各大专院校以及高职(高专)食品专业学生的参考用书。(This book covers goose varieties, raw materials and ingredients for goose product processing, goose slaughter and storage, processing technologies of spiced and stewed food, pickled products, smoked products, dried meat, oil-fried products and canned products, comprehensive utilization of goose products and related standards of goose products and so on. This book can be used as a reference book for engineering and technical personnel of of goose products processing enterprises and employees of food trade and for food majors of colleges, universities and higher vocational schools.)