CHEMICAL CHANGES IN MEAT DUE TO PROCESSING - AREVIEW

被引：7

作者：

LAWRIE, RA

机构：

[1] Food Science Laboratories, University of Nottingham, Sutton Bonington

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1968年 / 19卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740190501

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The advantages in terms of length of storage life of the various processes used to preserve meat are contrasted with their disadvantages in terms of chemical change. It is concluded that freezing offers the best combination of factors until the organoleptic disadvantages of sterilising doses of ionising radiation have been overcome. Copyright © 1968 John Wiley & Sons, Ltd

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页码：233 / +

页数：1

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