Research progress in microbiological control of food with low water activity

HUANG Xiaoyan; LIU Chengjun; LI Changcheng; LIU Limin; FANG Ting

doi:10.13995/j.cnki.11-1802/ts.024436

HUANG Xiaoyan, LIU Chengjun, LI Changcheng, LIU Limin, FANG Ting

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (23) : 286-292.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (23) : 286-292. DOI: 10.13995/j.cnki.11-1802/ts.024436

Research progress in microbiological control of food with low water activity

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(23): 286-292 https://doi.org/10.13995/j.cnki.11-1802/ts.024436

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Received	Revised	Published
2020-05-12	2020-06-19	2020-12-15
Issue Date
2020-12-30

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