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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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eritrean food injera

blue blood animal

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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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