发明名称 |
Process for upgrading fresh meat |
摘要 |
The process for upgrading fresh meat is effected by adding the mold fungus Thamnidium elegans during the maturing of the meat, storing the meat within a temperature range between 0 and 8°C, storing the meat at a relative air humidity between 50% and 95%, and storing the meat for between 21 and 100 days. |
申请公布号 |
AU2011269081(A1) |
申请公布日期 |
2013.01.10 |
申请号 |
AU20110269081 |
申请日期 |
2011.06.19 |
申请人 |
OECHSLIN, LUCAS;TESSARO, MARCO |
发明人 |
OECHSLIN, LUCAS;TESSARO, MARCO |
分类号 |
A23L13/70 |
主分类号 |
A23L13/70 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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