The reaction pathways of nitrite as affected by temperature during wet preserving of beef were detailed.This research served to provide a basis for developing low nitrite meat products.
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美
- 本课题主要研究牛肉在不同温度下的湿腌过程中亚酸盐的变化规律,为低亚硝肉制品的开发起基础性研究的作用。