摘要
真菌污染是食品腐败变质的主要原因之一,文章对真菌的特点、污染对象、危害、灭杀方式及影响消毒剂作用的因素进行了概述,列举了几种在食品生产及储存中应用广泛的天然防腐剂。
The fungi pollution is one of the leading causes of food deterioration.In this paper,the features of fungi, pollution objects, hazard, neutralising ways and the influencing factors of disinfectant effect are summarized;several natural preservatives widely used in food production and storage are enumerated.
出处
《中国调味品》
CAS
北大核心
2015年第10期116-119,共4页
China Condiment
关键词
真菌
灭杀
生物工程
fungi
neutralising
biological engineering
