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| Low Temperature Processing for Meats |
| WANG Panpan |
| College of Food Science, Southwest University, Chongqing 400716 |
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Abstract With the development of science and technology, the research of low temperature has become further and further, and also its application is becoming wider. Low-temperature processing of meat products damaged least in the organizational structure and nature of the cold storage a long time with th good effect. It is considered to be the best method of storage. This paper reviews the principle,methods and new technology of the low temperature processing.
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2008, Vol. 22 
