FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (6): 59-62.
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WU Jin-Zhu, HAN Gang, LUO Jing-Xiu
Online:
Published:
Abstract: The Tnicrowave technology was applied to process vacuim-packed fresh pork.The study in vestigated the shelf life of pork under indoor temperature by recording the total bacterial count total volatile basic nitrogen and the appearance of the pork-However, the result showed that the effects of microwave processing for pork were not prominent.
Key words: Pork Microwave Processing Shelf life
WU Jin-Zhu, HAN Gang, LUO Jing-Xiu. Study on Effect of Shelf Life Of Fresk Pork by Microwave Processing[J]. FOOD SCIENCE, 2000, 21(6): 59-62.
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