Comparedwithchitosan,MAPhad a better preser-vative effectandthe meathada bette r sensory quality. The meatpackaged withthe gas ratio of50%O 2 +25%CO2 +25% N2 couldbepreservedformorethan7days.

 
  • 與殼聚糖相比,氣調包裝對冷卻肉具有更好的保鮮效果,且感官質(zhì)量也更好,氣體配比為50%25O2+25%25CO2+25%25N2的處理組效果最佳,能使冷卻肉保質(zhì)期達到7d以上;
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