Abstract：The paper studied the influence of a natural complexp reservative(nisin、natamycin、b acteriol-ysin and EDTA-2Na)on self-life of pasteurizd ham sausage,the best propotion of them was obtainb ya rthogonald esign.ther esults howed:the propotion,nisin0.25g/kg,natamycin0 .20g/kg,EDTA-2Na 0.20g/kg,bacteriolysin 0.2g/kg is the best.the complex preservative can extend self-life of pasteurizd ham sausage to 145 days in the room temprature.
郭雪松；查恩辉. 复合天然防腐剂对低温火腿保质期的影响[J]. 肉类研究, 2007, 21(4): 24-25.
Guo Xuesong;Zha Enhui. The Influence of a natural Complex Preservative on Self-life of Pasteurizd Ham Sausage. Meat Research, 2007, 21(4): 24-25.
2007, Vol. 21 
