Abstract：The microorganisms growing in fresh meat and broth could be significantly inhibited and the shelf life was prolonged by treating with lactic acid.
李宗军；江汉湖. 乳酸处理鲜肉的微生物学特性研究[J]. 肉类研究, 2000, 14(3): 19-20 https://doi.org/10.7506/rlyj1001-8123-200003006
Li Zongjun. A Microbiological Study on the Characteristics of Fresh Meat Treated with Lactic Acid. Meat Research, 2000, 14(3): 19-20 https://doi.org/10.7506/rlyj1001-8123-200003006
2000, Vol. 14 
