摘要
酵母菌和霉菌是引起肉及其制品腐败的重要微生物。本文对冷藏肉、冷冻肉、新鲜肉及各种肉制品进行了酵母菌和霉菌的计数,建立了肉及其制品中酵母菌和霉菌的计数方法。
Yeasts and moulds are the dominant bacteria resulting in the rot of meat and meat products. Enumeration of yeasts and moulds in the refrigerated, frozen and fresh meat and different meat products were studied in this experiment. A new enumeration method of yeasts and moulds in meat and meat products was established.
出处
《现代食品科技》
EI
CAS
2011年第2期239-241,共3页
Modern Food Science and Technology
关键词
肉和肉制品
酵母菌
霉菌
计数
Meat and meat products
yeasts
Moulds
Enumeration
