摘要
本实验用乳酸分别处理肉汤和鲜肉 ,结果微生物得到明显抑制 ,鲜肉的货架期可以延长。
The microorganisms growing in fresh meat and broth could be significantly inhibited and the shelf life was prolonged by treating with lactic acid.
出处
《肉类研究》
2000年第3期19-20,共2页
Meat Research
关键词
鲜肉
乳酸
微生物
贮藏保鲜
fresh meat
lactic acid
microorganism
