摘要
通过对冷藏条件下不同保存时间的腊牛肉感官、理化、微生物指标变化的测定,揭示产品的加工成熟原理和变质机理,为制定产品生产工艺规范和产品质量技术指标提供理论依据。
It explores that the processing mature principle and denaturation mechanism of product and discussed the theory basis of making the production techniques criterion and the quality standard of product, through the measure of sensory, Physical-Chemical and microorganism standard changes in different preservation time of Yunnan corned beef (salted and corned beef) under refrigeration.
出处
《食品科技》
CAS
北大核心
2005年第4期77-80,共4页
Food Science and Technology
关键词
腊牛肉
冷藏保存
指标
变化
corned-beef
refrigerated preservation
physical-chemical and microorganism standard
change
