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中文
Meat Research
2009
,
Vol. 23
Issue (9)
: 88-91
DOI
: 10.7506/rlyj1001-8123-200909019
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Enzyme-The Tool to Improve Food Safety
ZHANG Xinwen
Food Science College,Southwest University,Chongqing 400716,China
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Abstract
This paper introduces the security and management situation of enzyme.It’s focusing on the detoxification,preservation,detection in food and application in functional food.
Key words
：
enzyme
safety
detoxification
sensitization
detection
:
TS201.6
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ZHANG Xinwen
Cite this article:
ZHANG Xinwen. Enzyme-The Tool to Improve Food Safety[J]. Meat Research, 2009, 23(9): 88-91.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200909019
OR
https://www.rlyj.net.cn/EN/Y2009/V23/I9/88
[1]
CHEN Shengjun, LU Meiming, XIANG Huan, XUE Yong, HUANG Hui, LI Laihao, HU Xiao.
Research Progress on Nutritional Evaluation of and Processing and Preservation Technologies for Channa argus
[J]. Meat Research, 2023, 37(2): 40-45.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2009, Vol. 23 
