摘要
研究微波处理对新型肉干制品“萨夫肉”可贮性的影响， 结果表明， 微波处理具有显著的灭菌防腐作用， 有益于改善产品可贮性， 而其灭菌防腐效果取决于产品包装方式、处理方法等诸多因素。
The experiments were performed in order to study theinfluence of Shafu Dried Meat by microwave treatment. The results showed that the stability of Shafu can be improved by use of mi crowave,butthe improvement depends on a lot offactors ,such as packing method ,treatmenttime,etc.
出处
《肉类研究》
1999年第4期25-27,17,共4页
Meat Research
