| 微波处理延长肉干制品可贮性的可行性研究 |
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| 引用本文： | 王卫,郭晓强.微波处理延长肉干制品可贮性的可行性研究[J].成都大学学报(自然科学版),2000(2). |
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| 作者姓名： | 王卫 郭晓强 |
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| 作者单位： | 成都大学轻化工系!成都610081 |
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| 摘 要： | 研究微波处理对肉干制品可贮性的影响 ,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等因素。
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| 关 键 词： | 微波 肉干 可贮性 |
The Influence of Microwave Treatment on the Stability of dried Meat |
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| Abstract: | The experiments were performed in order to study the influence of dried meat by microwave treatment. The results showed that the stability of dried meet can be improved by use of microwave, but the improvement depends on a lot of factors. |
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| Keywords: | microwave dried meat stability |
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