食品工业科技2023，Vol.44Issue(15)：362-369,8.DOI:10.13386/j.issn1002-0306.2022100276
超高压、辐照杀菌对镇江肴肉贮藏期间品质的影响
Effect of Ultra-high Pressure and Irradiation Sterilization on Quality Characteristics of Yao Meat in Zhenjiang during Storage
倪珊1
作者信息
- 1. 扬州大学食品科学与工程学院,江苏扬州 225127
- 折叠
摘要
关键词
镇江肴肉/超高压/辐照/品质/杀菌方式Key words
Zhenjiang Yao meat/ultra-high pressure/irradiation/quality/sterilization mode分类
轻工纺织引用本文复制引用
倪珊..超高压、辐照杀菌对镇江肴肉贮藏期间品质的影响[J].食品工业科技,2023,44(15):362-369,8.
