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武运;王炜;朱印岗
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摘要: 选择几种可以安全食用的微生物及其代谢产物和天然物质在0~4 ℃对鲜羊肉进行保鲜实验,从而对不同冷藏期鲜羊肉挥发性盐基氮、pH值变化进行研究。
Abstract: In this experiment,cerain kind of edible microorgani sm and its metaboi lc products as well as natural materal are selected for the study on preservatio n of frsh mutton stored at 0~4℃.During the different storage period,the TVB an dPH value of the samples are studied.
武运;王炜;朱印岗. 天然防腐剂在不同冷藏期鲜羊肉中的挥发性盐基氮和pH值变化研究[J]. .
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https://www.xjnykx.com/CN/Y2001/V38/I2/80