挪威干腌肉制品国际大会介绍

doi:10.7506/rlyj1001-8123-200701002

Download: PDF (64 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract A review of the presentations in the firstinternational dry-cured meat congress heldin Oslo,Norway,focusing on the selection ofraw material,scientific and practicalapproaches,current states and recent tech-nology towards a good quality and safe pro-duction of dry-cured meat and meat products.

Key words： dry-cured meat the selection of raw mate-rial processing technology safety

:

F416.82

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	WangZhenyu
	RuiXin
	HeJie
	MaChangwei

Cite this article:

WangZhenyu,RuiXin,HeJie, et al. A review of the Presentations in the First International Drycured Meat Congress[J]. Meat Research, 2007, 21(1): 8-12.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200701002 OR https://www.rlyj.net.cn/EN/Y2007/V21/I1/8

[1]	ZHAO Honglei, CHANG Jingyao, LIU Meiyue, XIN Ying, YANG Le, KONG Baohua, LIU Qian. Recent Development in the Application of Novel Processing Technologies Based on the Clean Label Concept in Low Phosphate Meat Products[J]. Meat Research, 2021, 35(1): 83-91.