| 肉制品货架寿命影响因素研究 |
| |
| 引用本文： | 蒋建平,陈新斌,陈洪,邓开发.肉制品货架寿命影响因素研究[J].食品工业科技,2002,23(8):96-98. |
| |
| 作者姓名： | 蒋建平 陈新斌 陈洪 邓开发 |
| |
| 作者单位： | 1. 湖南大学化学化工学院化学系,长沙,410082
2. 株洲工学院包装新材料与技术重点实验室,株洲,412008 |
| |
| 摘 要： | 包装材料、包装技术、添加剂(防腐剂、保鲜剂和抗氧化剂)是影响肉制品货架寿命的主要因素。研究了新型包装材料、先进的包装技术、天然食品添加剂在延长肉制品货架寿命中的应用,为保藏肉制品提供了有价值的参考。
|
| 关 键 词： | 包装材料 包装技术 天然食品添加剂 肉制品 货架寿命 |
| 文章编号： | 1002-0306(2002)08-0096-03 |
| 修稿时间： | 2002年4月17日 |
Study on the factors influencing sheff-life of meat products |
| |
| Jiang Jianping et.al.Study on the factors influencing sheff-life of meat products[J].Science and Technology of Food Industry,2002,23(8):96-98. |
| |
| Authors: | Jiang Jianping etal |
| |
| Affiliation: | Jiang Jianping et.al |
| |
| Abstract: | Packaging materials packaging technique and additives preservatives freshness agents and antioxidants are the critical factors influencing shelf-life of meat products. The applications of new packaging materials, advanced packaging technique and natural additives in prolonging the shelf-life of meat products are studied. Valuable reference is provided for conserving meat products. |
| |
| Keywords: | packaging materials packaging technique natural food additives meat products shelf-life |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
