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不同灭菌方法对发酵猪肉的保质期和物理化学指标的影响

Changqing Zhao1, Jinping Dai1, Feifei Chen1

  • 1College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China.

Frontiers in nutrition
|November 6, 2023
PubMed
概括

中温蒸汽杀菌最好通过抑制微生物生长来延长发酵猪肉的保质期. 这种方法保持了可接受的物理化学和感官质量,确保了产品的安全性和风味.

关键词:
酒吧的酒吧是什么意思发酵的猪肉肉是什么意思微生物的数量.保质期 货架使用寿命绝育方法 绝育方法

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