亚硝、Vc和异VcNa对蒸煮腌肉色光照稳定性的影响

doi:10.7506/rlyj1001-8123-200204011

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Abstract L,a,b,the value for meat color caused by NaNO 2 on the different store condition and factory,is researched comparably.As a result,although in this lab research,NaNO 2 is preserved wrongly,it is still radiant.

Key words： NaNO 2 L-Sodium Ascorbate D-Sodium Erythorbate Cured Meat Color

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	Feng Wei

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Feng Wei. The Influence of Nitrite, Sodium Ascorbic and Erythrobic to the Stabilization of Light of the Color of Steamed Curing meat[J]. Meat Research, 2002, 16(4): 28-30.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200204011 OR https://www.rlyj.net.cn/EN/Y2002/V16/I4/28

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