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中文
Meat Research
2000
,
Vol. 14
Issue (2)
: 22-24
DOI
: 10.7506/rlyj1001-8123-200002009
Basic Research
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Principles and Methods for Minimizing Rancidity in Meat Products
Jiang Li
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Abstract
The principles and methods for minimizing fat oxidation in muscle foods are summarized.
Key words
：
muscle foods
rancidity
:
TS251.4
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200002009
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https://www.rlyj.net.cn/EN/Y2000/V14/I2/22
[1]
XING Wei, LIU Guanyong, NIU Baokun, ZHANG Rui, WANG Ruihao.
Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products
[J]. Meat Research, 2023, 37(4): 61-68.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2000, Vol. 14 Issue (2): 22-24 DOI: 10.7506/rlyj1001-8123-200002009
