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

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (12) : 217.

PDF(346 KB)
PDF(346 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (12) : 217.

Comparison on preservation effect of Nisin, phytic acid and packaging materials for pretreated duck meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(12): 217

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