Research progress in application of complex biological preservation technology in the fresh food

CAI Lu-yun; LV Yan-fang; LI Xue-peng; LI Jian-rong; LI Ting-ting

doi:10.13386/j.issn1002-0306.2014.10.075

CAI Lu-yun, LV Yan-fang, LI Xue-peng, LI Jian-rong, LI Ting-ting. Research progress in application of complex biological preservation technology in the fresh food[J]. Science and Technology of Food Industry, 2014, (10): 380-384. DOI: 10.13386/j.issn1002-0306.2014.10.075

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Research progress in application of complex biological preservation technology in the fresh food

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In recent years, complex biological preservation techniques applied in fresh food become a hot topic and more and more new results come out. The technology and its principles were introduced, and the quality attributes and quality change mechanisms of fresh food were also briefly presented. The research situation and developmental tendency of complex biological preservation techniques for fresh food were reviewed and discussed. The aims of this work were to provide some reference for the research and application of complex biological preservation techniques, and gave an impetus to the development of fresh food industry.

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Science and Technology of Food Industry

Research progress in application of complex biological preservation technology in the fresh food

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