| 低温肉禽制品微波杀菌综合保鲜技术的理论与实践 |
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| 引用本文： | 吴永年,杨玉清. 低温肉禽制品微波杀菌综合保鲜技术的理论与实践[J]. 肉类研究, 2003, 17(1): 38-40. DOI: 10.7506/rlyj1001-8123-200301013 |
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| 作者姓名： | 吴永年 杨玉清 |
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| 作者单位： | 南京市疾病预防控制中心,南京,210003%南京永青食品高新技术发展有限公司,南京,210028 |
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| 摘 要： | 本文阐述了微波杀菌保鲜的基本理论和技术,着重报道了作者近十年在这方面所做的部分工作和研究成果.
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| 关 键 词： | 肉禽制品 微波杀菌 综合保鲜 |
The Theory and Practice of the Refrigeration Technology by Microwave Sterilization for Low Temperature Meat Products |
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| Wu Yongnian. The Theory and Practice of the Refrigeration Technology by Microwave Sterilization for Low Temperature Meat Products[J]. Meat Research, 2003, 17(1): 38-40. DOI: 10.7506/rlyj1001-8123-200301013 |
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| Authors: | Wu Yongnian |
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| Affiliation: | Wu Yongnian |
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| Abstract: | The basic theory and technology of microwave sterilization are reported;the work and achievement of research gained by author over past 1 decade are detailed in this article. |
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| Keywords: | meat and poultry products microwave sterilization refrigeration |
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