【摘要】 讨论了一氧化碳对鲜肉色泽及腐败菌与致病菌的影响,概述了其在鲜肉护色中的应用方式,分析了一氧化碳在鲜肉护色中应用的安全性及应用前景。更多还原

【Abstract】 The effects of carbon monoxide on meat color, microbiological spoilage and pathogenic bacteria were discussed in this paper. Different ways of using carbon monoxide in meat color protection was summarized. Safety and future developments in the use of carbon monoxide was analyzed.更多还原