| 猪肉微波保鲜探讨 |
| |
| 引用本文： | 吴锦铸,韩刚,罗景秀.猪肉微波保鲜探讨[J].食品科学,2000,21(6):59-62. |
| |
| 作者姓名： | 吴锦铸 韩刚 罗景秀 |
| |
| 作者单位： | 华南农业大学食品科学系,广州,510642 |
| |
| 摘 要： | 应用微波技术对真空包装新鲜猪肉进行处理，通过细菌总数和挥发性盐基氮的测定以及感官评价，探讨鲜猪肉在室温下的货架期。结果表明，微波处理对猪肉保鲜效果不明显。对微波保鲜肉类研究有一定参考价值。
|
| 关 键 词： | 猪肉 保鲜 微波技术 真空包装 |
Study on Effect of Shelf Life Of Fresk Pork by Microwave Processing |
| |
| Wu Jinzhu.Study on Effect of Shelf Life Of Fresk Pork by Microwave Processing[J].Food Science,2000,21(6):59-62. |
| |
| Authors: | Wu Jinzhu |
| |
| Abstract: | The Tnicrowave technology was applied to process vacuim-packed fresh pork.The study in vestigated the shelf life of pork under indoor temperature by recording the total bacterial count total volatile basic nitrogen and the appearance of the pork-However, the result showed that the effects of microwave processing for pork were not prominent. |
| |
| Keywords: | Pork Microwave Processing Shelf life |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
