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    Home > Food News > Food Articles > Conference report-Professor Huang Xianqing-Research on the technology research and mechanism research of sauce beef flavor preservation based on shelf life extension

    Conference report-Professor Huang Xianqing-Research on the technology research and mechanism research of sauce beef flavor preservation based on shelf life extension

    • Last Update: 2021-11-01
    • Source: Internet
    • Author: User
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    Editor in charge: Food Science


    Professor Huang Xianqing

    Dean of the College of Food Science and Technology, Henan Agricultural University

    Professor, doctoral supervisor, outstanding teacher of Henan Province, director of China Animal Products Processing Research Association, executive director of Henan Food Science and Technology Association


    Title


    Summary

    Sauce beef is one of the most traditional meat products with Chinese characteristics, but due to the short shelf life and easy flavor deterioration and other problems, it restricts the industrialization of its production and the internationalization of its products


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