FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (10): 60-64.
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YIN Yong-Guang, LIANG Xiao-Jun, ZHAO Wu-Qi
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Abstract: In this paper the authors investigated the konjacmannan’s anti-microbial effect. analysed primary and secondary factor and the best component composition of preserving solution.The fresh meat pH variation equations were obtained respectively under 30℃ .200℃, 10℃ .Fresh meat experiments showed that this preserving solution was useful to the preservation of fresh meat.
Key words: Fresh meat Preservation No-clld
YIN Yong-Guang, LIANG Xiao-Jun, ZHAO Wu-Qi. Study on Non-Refrigeration Technology to Preserve Fresh Meat[J]. FOOD SCIENCE, 2000, 21(10): 60-64.
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