| 肉类微生物学(九) 肉类微生物的控制 |
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| 引用本文： | 李宝臻.肉类微生物学(九) 肉类微生物的控制[J].肉类研究,2009(1). |
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| 作者姓名： | 李宝臻 |
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| 作者单位： | 北京顺鑫农业股份有限公司鹏程食品分公司产品研发部,北京,101300 |
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| 摘 要： | 肉类的腐败变质主要是由微生物引起的,本文主要介绍了肉类微生物控制的三个基本策略,即防止微生物的生长、杀死微生物、促进有益微生物的生长,使其抑制有害微生物的生长,并重点介绍了各种不同的控制措施。
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| 关 键 词： | 肉类 微生物 控制措施 |
Microbial Control of Meats |
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| LI Baozhen.Microbial Control of Meats[J].Meat Research,2009(1). |
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| Authors: | LI Baozhen |
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| Abstract: | The meats modification of corruption is mainly caused by microbes,this article identified mainly introduced three basic strategies of how to control meat microorganism,that is to prevent the growth of microorganisms,to kill microorganisms,to promote the growth of beneficial microbes so that to inhibit the growth of harmful microorganisms,and focus on the various control measures. |
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| Keywords: | meats microorganism control measures |
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