微波杀菌技术及其在肉品工业中的应用

被引：10

作者：

杨玉红

机构：

[1] 鹤壁职业技术学院

来源：

肉类工业 | 2014年 / 03期

关键词：

肉品工业; 微波技术; 杀菌;

D O I：

暂无

中图分类号：

TS251.4 [屠宰加工工艺];

学科分类号：

摘要：

介绍了微波杀菌的研究进展和在肉品加工中的应用现状。阐述了微波杀菌的热效应和非热效应机理、微波杀菌的影响因素、并指出了食品微波杀菌技术的特点及发展前景。

引用

页码：44 / 50

页数：7

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