Research Progress on the Application of High Pressure Carbon Dioxide in Meat Pasteurization and Preservation
Meat and meat products are of high nutritional values and are the main source of high-quality proteins for human beings. However, meat and meat products are susceptible to contaminate with various microorganisms during processing and storage, leading to meat spoilage and even foodborne diseases. Hig...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120233 |