摘要
本文就对液相色谱-质谱联用技术展开研究,进一步分析其在低温肉制品检测中的应用。
This paper will conduct a detailed study on the liquid chromatography-mass spectrometry technology, and further analyzed its application in the detection of low-temperature meat products.
作者
欧阳飏
邢礼庆
Ouyang Yang;Xing Liqing(Shangqiu Quality and Technology Supervision,Inspection and Testing Center,Shangqiu476000,China)
出处
《现代食品》
2018年第18期57-58,61,共3页
Modern Food
关键词
液相色谱-质谱联用技术
低温肉制品
食品检测
Liquid chromatography-mass spectrometry
Low temperature meat products
Food testing
