Study on Inhibition Effect of Three Natural Preservatives to Spoilage and Pathogenic Bacteria in Meat

doi:10.13995/j.cnki.11-1802/ts.2010.03.024

Liu Shuliang, Xia Jinghua, Ye Jingsong, Yang Yong, Zhang Guojun

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (03) : 46-50.

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Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (03) : 46-50. DOI: 10.13995/j.cnki.11-1802/ts.2010.03.024

Food and Fermentation Industries

Study on Inhibition Effect of Three Natural Preservatives to Spoilage and Pathogenic Bacteria in Meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(03): 46-50 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.03.024

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