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日本《日经产业新闻》报导,日本大学农兽医学部的研究小组查明,在包装鲜肉时封入二氧化碳和氧的混合气体,可延长保存期并使肉类保持新鲜颜色。
Japan’s Nikkei Business News reported that a team from the Department of Veterinary Medicine at Nihon University confirmed that the inclusion of a mixed gas of carbon dioxide and oxygen when packaging fresh meat prolongs the shelf life and keeps the meat fresh.