摘要
研究新鲜牦牛肉在贮藏过程中腐败品质的原因,分析牦牛肉冷藏过程中各项指标的变化规律,主要包括感官指标、理化指标和微生物指标。
The reason in the process of storage on quality of fresh yak meat spoilage, analysis of variation of the index of yak meat refrigeration process, mainly includes the sensory index, physical and chemical properties and microbial properties.
出处
《食品科技》
CAS
北大核心
2015年第6期127-129,共3页
Food Science and Technology
关键词
牦牛肉
冷藏
品质
yak meat
frozen
quality
