Abstract：With the development of science and technology the research on low temperature has become more and more important.Its application has become wider and wider.Low temperature meat products have the advantage of damaging least to organizational structure,stored long time,good effect and so on.It’s considered to be the best methods for meat products preservation.This paper reviews the principle,method and new technology of the low temperature processing.
引用本文:
王盼盼. 肉类低温保藏技术[J]. 肉类研究, 2009, 23(4): 85-90.
WANG Panpan. Low Temperature Processing for Meat products. Meat Research, 2009, 23(4): 85-90.
2009, Vol. 23 
