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中文
Meat Research
2008
,
Vol. 22
Issue (11)
: 74-77
DOI
: 10.7506/rlyj1001-8123-200811016
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Drying and Dehydration in Meats Preservation
DU Bingbing;XU Zhenhui
Weifang Vocational College, Shandong Weifang 261041, China
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Abstract
Through introducting the principle, method and the situation of use, the development trend of drying and dehydration in meats preservation is forecasted.
Key words
：
drying and dehydration
meats preservation
drying method
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TS205.1
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DU Bingbing
XU Zhenhui
Cite this article:
DU Bingbing,XU Zhenhui. Drying and Dehydration in Meats Preservation[J]. Meat Research, 2008, 22(11): 74-77.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200811016
OR
https://www.rlyj.net.cn/EN/Y2008/V22/I11/74
[1]
FENG Yue-ling.
Influence of Different Drying Methods on the Quality of Chicken Bone Soup Powder Investigated by Analytic Hierarchy Process (AHP)
[J]. Meat Research, 2011, 25(8): 26-30.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2008, Vol. 22 
