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中文
Meat Research
2009
,
Vol. 23
Issue (1)
: 85-87
DOI
: 10.7506/rlyj1001-8123-200901020
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The Current Situation of Meat Products
WANG Panpan
College of Food Science, South West University, Chongqing 400716 China
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Abstract
Meat products are indispensable food resource in human life. The safety of meat products has great influential in human body health. This article reviewed the present situation, problem and countermeasure of meat product’s safety system.
Key words
：
meat product
safety
countermeasure
Service
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WANG Panpan
Cite this article:
WANG Panpan. The Current Situation of Meat Products[J]. Meat Research, 2009, 23(1): 85-87.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200901020
OR
https://www.rlyj.net.cn/EN/Y2009/V23/I1/85
[1]
DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao.
Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia)
[J]. Meat Research, 2023, 37(5): 49-56.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2009, Vol. 23 
