牛肉在湿腌过程中亚硝酸盐的变化

doi:10.7506/rlyj1001-8123-200103006

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Abstract The reaction pathways of nitrite as affected by temperature during wet preserving of beef were detailed.This research served to provide a basis for developing low nitrite meat products.

Key words： wet preserving beef nitrite

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TS251.52

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	Yao Yongfang

Cite this article:

Yao Yongfang. Reaction of Nitrite During Wet Preserving of Beef[J]. Meat Research, 2001, 15(3): 17-17.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200103006 OR https://www.rlyj.net.cn/EN/Y2001/V15/I3/17

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