Effects of Packaging with Different Oxygen Resistance Materials on the Quality of Fresh Pork
To evaluate the effect of different resistance oxygen of packaging materials opposite preservation of fresh meat, pork was packaged with 4 kinds of oxygen resistance grade packaging materials, high (HORP, 1.70 cm3/(m2·24 h·0.1 MPa)), medium (MORP, 23.95 cm3/(m2·24 h·0.1 MPa)), low oxygen resistance...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050078 |
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