Abstract：Through the classification of the food spice rosemary,cinnamon and cloves,it showed that three kinds of spices for the antibacterial mechanism of inhibitory effect and in the food industry focused on the major applications,combined with the parallel comparison of corruption,good microbes and pathogens suppression and killing effect,the further confirm of three kinds of food spices were worth the research and development of natural resources
王颖；姚笛；夏秀芳. 迷迭香、肉桂和丁香在肉制品中的应用[J]. 肉类研究, 2009, 23(12): 31-34.
WANG Ying;YAO Di;XIA Xiufang. Study on the Application of Rosemary, Cinnamon and Cloves in the Meats. Meat Research, 2009, 23(12): 31-34.
2009, Vol. 23 
