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低剂量辐照对冷鲜肉的保藏及影响因素研究 被引量:3

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摘要 本研究采用正交设计,发现山梨酸钾和包装形式对冷却肉的脂肪氧化情况影响均不显著;对于经过1kGy辐照处理的冷却肉,2.5mg/100g山梨酸钾和普通包装是延长冷却肉保藏期的最优组合。
出处 《中国公共卫生管理》 2008年第1期100-101,共2页 Chinese Journal of Public Health Management
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