肉类研究Issue(7)：51-54,4.
食品的水分活度与微生物菌群
Water activity and microbial groups in foods
赵君哲1
作者信息
- 1. 抚顺市独凤轩食品有限公司 辽宁抚顺 113122
- 折叠
摘要
Abstract
In this article,the effects of water activity to microbe colony ,the lowest water activity that all kinds of microbe needs,microbe colony fit different water activity, and also method to reducing water activity of products was introduced.关键词
水分活度/微生物/菌群/栅栏因子Key words
water activity/microbe/colony/hurdle factor引用本文复制引用
赵君哲..食品的水分活度与微生物菌群[J].肉类研究,2014,(7):51-54,4.
