| 微波处理对“萨夫”肉干可贮性的影响 |
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| 引用本文： | 王卫,郭晓强.微波处理对“萨夫”肉干可贮性的影响[J].肉类研究,1999,13(4):25. |
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| 作者姓名： | 王卫 郭晓强 |
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| 作者单位： | 四川大学轻工与食品学院!成都610051； 成都大学轻化工系食研室!成都610081； |
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| 摘 要： | 研究微波处理对新型肉干制品“萨夫肉”可贮性的影响， 结果表明， 微波处理具有显著的灭菌防腐作用， 有益于改善产品可贮性， 而其灭菌防腐效果取决于产品包装方式、处理方法等诸多因素。
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| 关 键 词： | 萨夫肉干 微波 可贮性 |
The Influence of Microwave Treatment on the Stability of Shafu Dried Meat |
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| Wang Wei Guo Xiaoqiang.The Influence of Microwave Treatment on the Stability of Shafu Dried Meat[J].Meat Research,1999,13(4):25. |
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| Authors: | Wang Wei Guo Xiaoqiang |
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| Affiliation: | Wang Wei Guo Xiaoqiang |
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| Abstract: | The experiments were performed in order to study theinfluence of Shafu Dried Meat by microwave treatment. The results showed that the stability of Shafu can be improved by use of mi crowave,butthe improvement depends on a lot offactors ,such as packing method ,treatmenttime,etc. |
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| Keywords: | Shafu Dried Meat microwave stability |
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