气调包装对肉制品中病原微生物影响的研究进展

被引：6

作者：

何凡

廖国周

机构：

[1] 云南农业大学食品科技学院

来源：

安徽农业科学 | 2012年 / 40卷 / 28期

关键词：

气调包装; 气体组成; 病原菌;

D O I：

10.13989/j.cnki.0517-6611.2012.28.027

中图分类号：

TS251.1 [基础科学];

学科分类号：

083203 ;

摘要：

主要对目前常见的气调包装的方式、气体组成以及影响肉制品品质的主要病原微生物等几个方面进行综述,结合对病原微生物的抑制方法和创新技术,对未来气调包装的发展方向进行探讨。

引用

页码：13999 / 14001

页数：3

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