超高压技术在肉制品加工中的应用

被引：4

作者：

张东芳

郑凌君

吴芳彤

机构：

[1] 福建农林大学食品科学学院

来源：

肉类工业 | 2013年 / 07期

关键词：

活性包装; 肉制品; 保鲜; 应用;

D O I：

暂无

中图分类号：

TS251.5 [肉制品];

学科分类号：

083203 ;

摘要：

超高压技术是近年来食品领域热点研究的高新技术之一,具有广泛的应用前景。本文综述了超高压技术的概念和特点,重点介绍了超高压技术在改善肉品品质,肉品杀菌和肉品的冻结与解冻三大方面的应用,并对超高压技术在肉品加工中的发展前景进行了展望。

引用

页码：50 / 53

页数：4

共 10 条

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