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| The Study of Chitosan Natural Preservative on the Effect of Fresh-meat Preservation |
| LI Aizhen;SHAO Xiuzhi;CHEN Yanglou |
| 1.College of Food and Biology Engineering,Shandong Institute of Light Industry,Jinan 250353;2.Meat Research and Technology Department of Jiangsu Yurun Food Industry Co.Ltd.,Nanjing 210041 |
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Abstract This article mainly take the chitosan preservative for example,to introduction of natural food preservative properties and mechanism of preservation,and make it from film-forming liquid,then paint the film-forming liquid on the surface of fresh meat,to study their effect on the preservation of fresh meat.
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2009, Vol. 23 
