| 猪肉脯的加工工艺与辐照杀菌 |
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| 引用本文： | 彭凌,程刚,曹新志.猪肉脯的加工工艺与辐照杀菌[J].西南科技大学学报(哲学社会科学版),2001,18(1):24-25. |
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| 作者姓名： | 彭凌 程刚 曹新志 |
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| 作者单位： | 西南科技大学!绵阳621000(彭凌，曹新志)，中国工程物理研究院久远辐照中心!绵阳621000(程刚) |
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| 摘 要： | 介绍了猪肉脯的加工工艺和辐照处理过程 ,并确定了辐照杀菌、保藏的工艺条件。产品卫生指标达到相关产品的国标标准。
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| 关 键 词： | 猪肉脯 加工工艺 辐照 杀菌 保藏 |
| 文章编号： | 1007-7286(2001)01-0024-02 |
| 修稿时间： | 2001年1月2日 |
The Process Technology of Preserved Pig Flesh and Killing Bacteria with Irradiation |
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| Peng Lin ,Cheng gang ,Cao Xinzhi.The Process Technology of Preserved Pig Flesh and Killing Bacteria with Irradiation[J].Journal of Southwest University of Science and Technology,2001,18(1):24-25. |
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| Authors: | Peng Lin Cheng gang Cao Xinzhi |
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| Institution: | Peng Lin 1,Cheng gang 2,Cao Xinzhi 1 |
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| Abstract: | The process technology of preserved pig flesh was introduced. The technology conditions for preserving the product and killing bacteria with irradiation were determined. The sanitary index of the product was in line with the national standard. |
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| Keywords: | preserved pig flesh irradiation killing bacteria preservation |
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