何凡;廖国周;

• 1:云南农业大学食品科技学院

摘要(Abstract)：

主要对目前常见的气调包装的方式、气体组成以及影响肉制品品质的主要病原微生物等几个方面进行综述,结合对病原微生物的抑制方法和创新技术,对未来气调包装的发展方向进行探讨。

关键词(KeyWords)： 气调包装;气体组成;病原菌

Abstract:

Keywords:

基金项目(Foundation): 云南省现代农业生猪产业技术体系专项(云财农[2011]191号)

作者(Author): 何凡;廖国周;

Email:

DOI: 10.13989/j.cnki.0517-6611.2012.28.027

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