Abstract：Fresh-maintaining technology of c ool cut pork,using Nisin,Glucose-NaCl solution,organic acid as fresh-main taining reagent,vacuum packing,storing at0～4℃,was studied in this paper. The tests give valuable ways for the produce of cool pork.
顾仁勇；付伟昌；王进；洪亮发；粟云菊；宗兵；马美湖. 分割小包装冷却肉保鲜技术的初步研究[J]. 肉类研究, 2002, 16(4): 31-32 https://doi.org/10.7506/rlyj1001-8123-200204012
Gu Renyong. The Initial Research on the Refrigeraton Technology for Chilling Meat with Small Package. Meat Research, 2002, 16(4): 31-32 https://doi.org/10.7506/rlyj1001-8123-200204012
2002, Vol. 16 
