To prevent the spoilage of meat products resulted from microbial contamination, lipid oxidation and myoglobin Browning, packaging process must be carried out during meat products production.
加工后的肉制品由于微生物污染、脂类物质氧化、肌红蛋白褐变等原因而导致败坏，必须对肉制品进行包装。
ObjectiveThe major constituents of enzymatic-browning products of Castanea mollissina kernel were studied in this experiment.
目的确定板栗仁酶促褐变产物的主要成分。
According to the properties of Jinshuai Apple, ways to solve the Browning of canned food products are explored.
据金帅苹果的特性，探索解决罐头褐变的途径。
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