| 天然食品防腐剂的应用进展 |
| |
| 引用本文： | 闫雪,姚卫蓉,钱和.天然食品防腐剂的应用进展[J].食品研究与开发,2005,26(1):140-142. |
| |
| 作者姓名： | 闫雪 姚卫蓉 钱和 |
| |
| 作者单位： | 江南大学食品学院,教育部功能食品工程研究中心,无锡,214036 |
| |
| 摘 要： | 阐述了近年来食品生产过程中实际应用的微生物源、动物源和植物源食品天然防腐剂。防腐剂，保证食品安全，保护消费者切身利益提供指导。
|
| 关 键 词： | 天然食品防腐剂 应用进展 食品天然防腐剂 微生物源 生产过程 食品安全 植物源 动物源 消费者 |
| 修稿时间： | 2004年9月8日 |
THE DEVELOPMENT AND APPLICATION OF NATURAL FOOD PRESERVATIVES |
| |
| YAN XUE,YAO Weirong,QIAN He.THE DEVELOPMENT AND APPLICATION OF NATURAL FOOD PRESERVATIVES[J].Food Research and Developent,2005,26(1):140-142. |
| |
| Authors: | YAN XUE YAO Weirong QIAN He |
| |
| Affiliation: | YAN Xue YAO Weirong QIAN HeSchool of Food Science and Technology,Southern Yangtze University,Wuxi,214036 |
| |
| Abstract: | The contemporary development and application creatural,botanic and microbial of natural food reservative were overviewed and analyzed. Based on the current situation of preservative utilization in food production. It was projected in order to improve the safety of food products in China and broad utilization of natural food preservative. |
| |
| Keywords: | natural food preservatives microbialpreservatives creatural preservative botanic preservatives |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
