Abstract：The effect of five acids in combination to the shelf life of mutton is studied in this experiment.As a result,the combination as 4% Acetic Acid,1% Lactic Acid,1 5% Ascorbic Acid,4% Sodium Thiosulfate,2% Potassium Sorbate is the best for restraining the growth of bacteria in mutton,and makes the shelf life longest comparatively.
郝教敏. 浸酸处理延长羊肉保鲜期的研究[J]. 肉类研究, 2003, 17(1): 41-41.
Hao Jiaomin. Study on Extending the Shelf Life of Mutton Treated by Mixed Acid Solution. Meat Research, 2003, 17(1): 41-41.
2003, Vol. 17 
