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中文
Meat Research
2001
,
Vol. 15
Issue (4)
: 36-38
DOI
: 10.7506/rlyj1001-8123-200104013
Food Preservation
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The Progress and Present Situation of Raw Meat Freshness Preserving Technology
Liu Lu Li Hongjun
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Abstract
The technology and recent developments in raw meat freshness preservation are detailed in this article.
Key words
：
raw meat
freshness preserving
PACS:
TS251.4
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200104013
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https://www.rlyj.net.cn/EN/Y2001/V15/I4/36
[1]
LI Jianfang, LIU Chang, CAO Meng, XU Danhe, ZHANG Yun, ZHOU Feng.
Effects of Composite Preservative Combined with Different Packaging Methods on the Quality of Balls Made from Nanwan Lake Fish during Storage
[J]. Meat Research, 2026, 40(7): 56-64.
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2001, Vol. 15 Issue (4): 36-38 DOI: 10.7506/rlyj1001-8123-200104013
