云南牛干巴加工过程中理化特性的研究  

Physical-Chemical Charactistics of Yunnan Cured Beef Processing

作　　者：徐昆龙[1] 肖蓉[1] 黄启超[1] 

机构地区：[1]云南农业大学

出　　处：《黄牛杂志》1998年第3期34-34,共1页Journal of Yellow Cattle Science

基　　金：云南省科委下达的应用基础研究基金

摘　　要：对腌制和成熟过程中理化指标进行跟踪检测，进一步揭示牛干巴腌制过程中理化特性变化规律，为改进牛干巴传统加工工艺，制订质量卫生标准提供理论基础。The physical--chemical standard of corned beef was continuously inspected during the curing process.Theoretical basis for revealing the changing laws of physicial--chemical characteristic,improveing the traditional process techniquos and formulateing quality health standard was put for aiard.

关 键 词：云南 牛干巴 腊牛肉 加工 理化指标 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]