The radiadion on the cow dry quality improvement and maintains freshness
This experiment focused on the problem of the cow dry quality and freshness which existed, we can add the improving reagent by the base of the traditional process in order to improve the cow dry quality. With the difference of the quota on the nutrition, the physics and chemistry, the microorganism which existed on the exposured cow dry and the unexposured. We can understand the influence of the radiation to them. Then we could judge whether the radiation technology can lengthen the quality life.