Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Meat Industry》 2007-03
Add to Favorite Get Latest Update

Refreshing effect of ozone on cooled pork

XIAO Lan LI Cheng XIN Song-lin  
The preservative effects of ozone on cooled pork were evaluated by monitoring the microbiological, physical-chemical and sensory changes during storage period. The results showed that preservative effect of cooled pork could be effectively improved by ozonization during storage period, and the higher the concentration, the better efficacy of preservation, and the minimal concentration of ozone was 4mg/L.
【CateGory Index】: TS251
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved