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Process for reddening and color stabilization of minced meat and small pieces of fresh meat
Process for reddening and color stabilization of minced meat and small pieces of fresh meat
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机译:碎肉和小块鲜肉的变红和颜色稳定化工艺
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摘要
A method for color stabilization of minced meat and small pieces of fresh meat, in which color sections of small size are cooled in a mixer by adding a refrigerant, is characterized in that liquid oxygen (LO¶2¶) is used as the refrigerant.
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