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中文
Meat Research
2001
,
Vol. 15
Issue (1)
: 36-38
DOI
: 10.7506/rlyj1001-8123-200101015
Food Preservation
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The Specific Property and Quality Control of Meat Products by Irradiation
Zhang Fang Xu Xuewan Jiang Zuoming
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Abstract
The influence of application of irradiation technology on themeat product microorganism and meat quality was elaborated.The quality control measures were provided and some examining meathods in common use were introduced.
Key words
：
irradiation technology
meat product
quality control
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200101015
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[1]
DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao.
Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia)
[J]. Meat Research, 2023, 37(5): 49-56.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2001, Vol. 15 
