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| Low Temperature Processing for Meat products |
| WANG Panpan |
| College of Food Science,Southwest University Chongqing 400716,China |
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Abstract With the development of science and technology the research on low temperature has become more and more important.Its application has become wider and wider.Low temperature meat products have the advantage of damaging least to organizational structure,stored long time,good effect and so on.It’s considered to be the best methods for meat products preservation.This paper reviews the principle,method and new technology of the low temperature processing.
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2009, Vol. 23 
