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谭小琴, 段珍珍, 周才琼. 低温贮藏对真空包装酸肉食用卫生及感官品质的影响及酸肉保质期预测[J]. 云南农业大学学报（自然科学）, 2020, 35(5): 871-877. DOI: 10.12101/j.issn.1004-390X(n).201910013
引用本文: 谭小琴, 段珍珍, 周才琼. 低温贮藏对真空包装酸肉食用卫生及感官品质的影响及酸肉保质期预测[J]. 云南农业大学学报（自然科学）, 2020, 35(5): 871-877. DOI: 10.12101/j.issn.1004-390X(n).201910013
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Xiaoqin TAN, Zhenzhen DUAN, Caiqiong ZHOU. Effect of Cryopreservation on the Hygienic and Sensory Quality of Vacuum-packed Sour Pork and Prediction of the Shelf Life of Sour Pork[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2020, 35(5): 871-877. DOI: 10.12101/j.issn.1004-390X(n).201910013
Citation: Xiaoqin TAN, Zhenzhen DUAN, Caiqiong ZHOU. Effect of Cryopreservation on the Hygienic and Sensory Quality of Vacuum-packed Sour Pork and Prediction of the Shelf Life of Sour Pork[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2020, 35(5): 871-877. DOI: 10.12101/j.issn.1004-390X(n).201910013
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低温贮藏对真空包装酸肉食用卫生及感官品质的影响及酸肉保质期预测

Effect of Cryopreservation on the Hygienic and Sensory Quality of Vacuum-packed Sour Pork and Prediction of the Shelf Life of Sour Pork

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