Research Progress in Anti-corrosion and Preservation Techniques for Chilled Meat
Chilled meat is favored by consumers because of its fresh, low price and high nutritive value. However, it is susceptible for microbial contamination in slaughtering, processing, marketing and other links, as well as the change of its color, odor and other qualities, which results in short shelf lif...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040197 |