| 肉类食品保鲜技术的研究现状和发展趋势 |
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| 引用本文： | 邵金良,袁唯,黄艾祥. 肉类食品保鲜技术的研究现状和发展趋势[J]. 肉类研究, 2005, 0(4): 23-25 |
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| 作者姓名： | 邵金良 袁唯 黄艾祥 |
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| 作者单位： | 云南农业大学食品科技学院,650201 |
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| 摘 要： | 肉类制品因其营养丰富,在流通环节中很容易腐败变质,本文综述了肉类食品的贮藏保鲜技术的研究现状和发展趋势,为肉类食品的生产、消费提供参考。
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| 关 键 词： | 肉制品 保鲜技术 货架期 研究现状 发展趋势 |
Advances and Tendencies in Preservation Techniques of Meat Products |
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| SHAO Jin-liang,Yuan Wei,HUANG Ai-xiang. Advances and Tendencies in Preservation Techniques of Meat Products[J]. Meat Research, 2005, 0(4): 23-25 |
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| Authors: | SHAO Jin-liang Yuan Wei HUANG Ai-xiang |
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| Affiliation: | College of Food Science and Technology Yunnan Agricultural University Kunming 650201 |
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| Abstract: | Meat Products are highly perishable products due to its nourishing composition .This review focuses on advances and tendencies in preservation techniques of meat products in order to give guide to processing and consumer . |
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| Keywords: | Meat Products Preservation Techniques Shelf-life Advances Tendencies |
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