| 谈肉品的防腐保鲜和包装 |
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| 引用本文： | 王仲礼.谈肉品的防腐保鲜和包装[J].肉类研究,2003,17(4):50-51. |
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| 作者姓名： | 王仲礼 |
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| 作者单位： | 山东轻工业学院,济南250100 |
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| 摘 要： | 评述了冷却肉、热鲜肉、冷冻肉各自的优势,综述了肉制品加工中防腐保鲜剂的科学使用以及冷却肉的包装方式.
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| 关 键 词： | 冷却肉 热鲜肉 冷冻肉 防腐保鲜 包装 |
Antisepticise and packaging of Meat Products |
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| Wang Zhongli.Antisepticise and packaging of Meat Products[J].Meat Research,2003,17(4):50-51. |
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| Authors: | Wang Zhongli |
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| Affiliation: | Wang Zhongli |
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| Abstract: | The respective advantage of chilling meat, fresh meat and frozen meat are described firstly, the scientific utilieation of antisepticise and how to prolong the shelf life of chilling meat are briefed secondly, at last,how to select spice in meat processing is discussed. |
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| Keywords: | Chilling meat Fresh meat Frozen meat Antisepticise Packaging |
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