Abstract：In this paper,the product characteristic and mechanismi n antisepticise ofN atamycin isd epicted, and the application in meat products is refered.In the same time,the differences between Natamycin and other preservative were compared.
汤定明. 生物防腐剂纳他霉素的特性及在肉制品的应用[J]. 肉类研究, 2006, 20(12): 45-47.
Tang Dingming. The characteristic of a new biological preservative Natamycin and its application in meat products. Meat Research, 2006, 20(12): 45-47.
2006, Vol. 20 
