新疆农业科学2001，Vol.38Issue(2)：80-82,3.
天然防腐剂在不同冷藏期鲜羊肉中的挥发性盐基氮和pH值变化研究
Studies of Natural Preservative Value of Fresh Mutton During Co ld Storage
武运 1王炜 2朱印岗1
作者信息
- 1. 新疆轻工职业技术学院,
- 2. 新疆农科院微生物所,
- 折叠
摘要
Abstract
In this experiment,cerain kind of edible microorgani sm and its metaboi lc products as well as natural materal are selected for the study on preservatio n of frsh mutton stored at 0～4℃.During the different storage period,the TVB an dPH value of the samples are studied.关键词
天然防腐剂/鲜羊肉/挥发性盐基氮/pH值分类
化学化工引用本文复制引用
武运,王炜,朱印岗..天然防腐剂在不同冷藏期鲜羊肉中的挥发性盐基氮和pH值变化研究[J].新疆农业科学,2001,38(2):80-82,3.
