摘要
随着人们生活水平的提高，消费者对肉制品的品质提出了更高的要求。而综合防腐技术又是对肉制品技术的补充，作者对食品综合防腐技术在肉制品生产中的应用进行研究，使产品的性能和感官上得到进一步的改善。
出处
《肉类工业》
2013年第8期12-13,共2页
Meat Industry
同被引文献16
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二级引证文献2
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1贾培培,王锡昌.热处理方式对动物源肉类食品品质影响的研究进展[J].食品工业科技,2016,37(9):388-392. 被引量：11
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2郑煜飞,陈季旺,楚天奇,廖鄂,王海滨,邹圣碧.杀菌工艺对即食小龙虾品质的影响[J].武汉轻工大学学报,2021,40(4):1-7. 被引量：6
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1韩磊.综合防腐技术在肉制品生产中的应用[J].现代食品,2016,1(12):20-21.
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2吴贤聪,梁存钧.枇杷果实贮藏保鲜和防腐技术[J].安徽师大学报,1991,14(2):56-61. 被引量：6
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