| 乳铁蛋白及其在冷却肉保鲜中的应用 |
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| 引用本文： | 孔祥建,杜庆,郑海鹏. 乳铁蛋白及其在冷却肉保鲜中的应用[J]. 肉类研究, 2008, 0(8) |
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| 作者姓名： | 孔祥建 杜庆 郑海鹏 |
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| 作者单位： | 西南大学食品科学学院,重庆,400716 |
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| 摘 要： | 本文对乳铁蛋白的生理功能以及其在冷却肉保鲜中的应用进行了综述,分析了存在的主要问题,提出了研究的方向,并对其发展前景进行了展望。
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| 关 键 词： | 乳铁蛋白 生理功能 冷却肉 保鲜 |
Lactoferrin and Its Application in the Preservation of Chilled Meat |
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| Kong Xiang-jian,Du qing,Zheng Hai-peng. Lactoferrin and Its Application in the Preservation of Chilled Meat[J]. Meat Research, 2008, 0(8) |
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| Authors: | Kong Xiang-jian Du qing Zheng Hai-peng |
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| Affiliation: | Kong Xiang-jian; Du Qing; Zheng Hai-peng (Southwest University; Food Science College; Chongqing 400716); |
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| Abstract: | The physiological functions of Lactoferrin and its application in the preservation of chilled meat were summarized in this paper. We analyze the existing problem, put forward research orientation,and also viewed its prospect. |
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| Keywords: | Lactoferrin Physiological functions Chilled meat Preservation |
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