Abstract：The experimental study of three single factors:GNa solution,Lysozyme and Nisin is taken in this project.As the result,when the three fresh-keeping agents are used singly,the fresh-keeping effect of Lysozyme is obviously better than comparison group,notably better than GNa solution group while a little bit better than Nisin group.Thus the primary effect has been obtained.
马美湖；葛长荣；张凤凯. 三种保鲜剂的比较试验[J]. 肉类研究, 2003, 17(1): 32-37.
Ma Meihu. The Comparable Experiment on Three Kinds of Fresh-keeping Agents. Meat Research, 2003, 17(1): 32-37.
2003, Vol. 17 
