浅谈肉的腌制

doi:10.7506/rlyj1001-8123-200201012

Download: PDF (172 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract The purposes of curing,curing agents,curing methods,bio-chemical changes during the process of curing as well as affecting factors are detailed.

Key words： meat curing

:

TS251

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	Liu Bojun

Cite this article:

Liu Bojun. An Elementary Introduction to Meat Curing[J]. Meat Research, 2002, 16(1): 28-29.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200201012 OR https://www.rlyj.net.cn/EN/Y2002/V16/I1/28

[1]	CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng. Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage[J]. Meat Research, 2023, 37(5): 11-17.