| 降低肉制品中亚硝酸盐残留量的方法及研究进展 |
| |
| 引用本文： | 张洁,于颖,徐桂花.降低肉制品中亚硝酸盐残留量的方法及研究进展[J].肉类工业,2010(2):49-52. |
| |
| 作者姓名： | 张洁 于颖 徐桂花 |
| |
| 作者单位： | 宁夏大学农学院,宁夏银川,750021 |
| |
| 摘 要： | 分析了肉制品中添加亚硝酸盐的作用及其危害,简述了影响亚硝酸盐残留量的几种因素,重点探讨了降低肉制品中亚硝酸盐残留量的途径。
|
| 关 键 词： | 肉制品 亚硝酸盐 残留量 影响因素 替代物 |
Methods and research progress of reducing nitrite residue in meat products |
| |
| ZHANG Jie,YU Ying,XU Gui-hua.Methods and research progress of reducing nitrite residue in meat products[J].Meat Industry,2010(2):49-52. |
| |
| Authors: | ZHANG Jie YU Ying XU Gui-hua |
| |
| Abstract: | In this article,the functions and harms of adding nitrite to the meat products were analyzed,and several influential factors of nitrite residue were reviewed,especially the methods of reducing the nitrite residue in food were also been discussed. |
| |
| Keywords: | meat products nitrite residual level influential factors substitute |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
