| Nisin复合防腐剂对低温肉制品保鲜效果的研究进展 |
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| 引用本文： | 赵晔,汪敏. Nisin复合防腐剂对低温肉制品保鲜效果的研究进展[J]. 肉类研究, 2009, 0(8): 76-78 |
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| 作者姓名： | 赵晔 汪敏 |
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| 作者单位： | 西南大学,食品科学学院,重庆,400716 |
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| 摘 要： | 乳酸链球菌素(Nisin)复合防腐剂作为高效、安全的防腐剂,在低温肉制品的保鲜上具有良好的效果。本论文综述了近几年国内外Nisin复合防腐剂在低温肉制品保鲜效果中的研究进展以及对其发展前景的展望。
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| 关 键 词： | Nisin 复合防腐剂 低温肉制品 保鲜 |
Progress of the Research on the Fresh-keeping Effects of Nisin Complex Antiseptic in the Pasteurized Meat Products |
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| ZHAO Ye,WANG Min. Progress of the Research on the Fresh-keeping Effects of Nisin Complex Antiseptic in the Pasteurized Meat Products[J]. Meat Research, 2009, 0(8): 76-78 |
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| Authors: | ZHAO Ye WANG Min |
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| Abstract: | Nisin complex antiseptic is considered as the effective and safe antiseptic.It has advantages in fresh-keeping of pasteurized meat products.In this paper progress of the research of Nisin complex antiseptic in the pasteurized meat products preservation home and abroad in recently years was detailed introduced,and viewed the foreground of it. |
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| Keywords: | Nisin |
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