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不错,比较完整,不过2楼的观点值得商榷,肉制品的保鲜,包装当然比较重要,但绝对不是主要因素,肉制品的加工工艺和杀菌工艺才是最具决定性的因素!!!
[em08]
谢谢
正好需要
辛苦了
you must be a excellent food engineering,which college did u graduate from?i come from tianjin university of technologe and science on food science.now i am a teacher.i am glade meet u some day.
能探讨一下羊肉冷切肉的操作流程吗?
真空包装低温鲜肉它的货架期是多长?