乳铁蛋白及其在冷却肉保鲜中的应用

doi:10.7506/rlyj1001-8123-200808012

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Abstract The physiological functions of Lactoferrin and its application in the preservation of chilled meat were summarized in this paper. We analyze the existing problem, put forward research orientation,and also viewed its prospect.

Key words： Lactoferrin Physiological functions Chilled meat Preservation

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	Articles by authors
	Kong Xiang-jian
	Du qing
	Zheng Hai-peng

Cite this article:

Kong Xiang-jian,Du qing,Zheng Hai-peng. Lactoferrin and Its Application in the Preservation of Chilled Meat[J]. Meat Research, 2008, 22(8): 49-53.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200808012 OR https://www.rlyj.net.cn/EN/Y2008/V22/I8/49

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