肉类食品保鲜技术的研究现状和发展趋势

doi:10.7506/rlyj1001-8123-200504005

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Abstract Meat Products are highly perishable products due to its nourishing composition .This review focuses on advances and tendencies in preservation techniques of meat products in order to give guide to processing and consumer .

Key words： Meat Products Preservation Techniques Shelf-life Advances Tendencies

Received: 20 October 2017

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	Articles by authors
	SHAO Jin-liang
	Yuan Wei
	HUANG Ai-xiang

Cite this article:

SHAO Jin-liang,Yuan Wei,HUANG Ai-xiang. Advances and Tendencies in Preservation Techniques of Meat Products[J]. Meat Research, 2005, 19(4): 23-25.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200504005 OR https://www.rlyj.net.cn/EN/Y2005/V19/I4/23

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