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.
管恩平；于新春；石明汉；付苏友；鞠波. 出口冰鲜鸡肉保质期限的研究[J]. 肉类研究, 2002, 16(4): 33-34 https://doi.org/10.7506/rlyj1001-8123-200204013
Gu Renyong. Study on the Shelf Life of Exported Iced Fresh Chicken. Meat Research, 2002, 16(4): 33-34 https://doi.org/10.7506/rlyj1001-8123-200204013
2002, Vol. 16 
