【摘要】 综述了壳聚糖的结构、性质、来源和防腐机理,以及在鲜肉、冷却肉和肉制品等肉类防腐保鲜中的应用现状、存在问题及发展前景,以期能为肉类的防腐研究有所帮助。更多还原

【Abstract】 The structure, property, source, preservative mechanism and its applicative status quo, problems and prospect in meat industry were summarized in this paper. Especially flesh meat ,cooled meat and several meat products ,such as sausage and ham. We hope it is helpful for the development of Chinese meat preservative research.更多还原