Abstract：The physiological functions of Lactoferrin and its application in the preservation of chilled meat were summarized in this paper. We analyze the existing problem, put forward research orientation,and also viewed its prospect.
孔祥建；杜庆；郑海鹏. 乳铁蛋白及其在冷却肉保鲜中的应用[J]. 肉类研究, 2008, 22(8): 49-53 https://doi.org/10.7506/rlyj1001-8123-200808012
Kong Xiang-jian;Du qing;Zheng Hai-peng. Lactoferrin and Its Application in the Preservation of Chilled Meat. Meat Research, 2008, 22(8): 49-53 https://doi.org/10.7506/rlyj1001-8123-200808012
2008, Vol. 22 
