乳酸链球菌素、植酸及包装材质对调理鸭肉的保鲜效果比较
杨万根,李冠霖,曹泽虹,惠宏
Comparison on preservation effect of Nisin, phytic acid and packaging materials for pretreated duck meat
YANG Wan-gen,LI Guan-lin,CAO Ze-hong,HUI Hong
食品与发酵工业 . 2016, (12): 217 .