超声波在食品工业中的应用的研究现状

doi:10.7506/rlyj1001-8123-200902017

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Abstract ln this paper the author summarizes the basic principle and the characteristics of ultrasonic technology. The use of ultrasonic technology in livestock products that include dairy products，egg products and alcohol productsare reviewed. And the development of ultrasonic technique was proposed.

Key words： ultrasonic technique meat products application

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	ZHOU Li

Cite this article:

ZHOU Li. Study on Applications of Ultrasound in Food Industry[J]. Meat Research, 2009, 23(2): 67-71.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200902017 OR https://www.rlyj.net.cn/EN/Y2009/V23/I2/67

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