| 肉及肉制品保藏技术(续)(英文) |
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| 引用本文： | 王盼盼. 肉及肉制品保藏技术(续)(英文)[J]. 肉类研究, 2010, 0(4): 82-86 |
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| 作者姓名： | 王盼盼 |
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| 作者单位： | 西南大学食品科学学院,重庆,400716 |
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| 摘 要： | Meat and meat products which are nutrient-rich are vulnerable to microbial contamination and influence of surrounding environment.This article summarized the history,principles,methods and influencing factors of food preservation.The common methods such as low-temperature preservation,fermentation technology,drying preservation,pot preservation,packaging technology,microwave technology,irradiation preservation and management technology were also introduced.
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| 关 键 词： | 肉类制品 标准化 产品质量 摘要 |
Preservation of Meat and Meat Products |
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| WANG Panpan. Preservation of Meat and Meat Products[J]. Meat Research, 2010, 0(4): 82-86 |
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| Authors: | WANG Panpan |
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| Affiliation: | College of Food Science,Southwest University,Chongqing 400716 |
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| Abstract: | Meat and meat products which are nutrient-rich are vulnerable to microbial contamination and influence of surrounding environment. This article summarized the history, principles, methods and influencing factors of food preservation. The common methods such as low-temperature preservation,fermentation technology, drying preservation, pot preservation, packaging technology, microwave technology, irradiation preservation and management technology were also introduced. |
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| Keywords: | meat products storage applications principles |
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