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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
:
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]
CHEN Shengjun, LU Meiming, XIANG Huan, XUE Yong, HUANG Hui, LI Laihao, HU Xiao.
Research Progress on Nutritional Evaluation of and Processing and Preservation Technologies for Channa argus
[J]. Meat Research, 2023, 37(2): 40-45.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2001, Vol. 15 Issue (4): 36-38 DOI: 10.7506/rlyj1001-8123-200104013
