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| Study on the Application of Rosemary, Cinnamon and Cloves in the Meats |
| WANG Ying;YAO Di;XIA Xiufang |
| Food Science College,Heilongjiang August First Land Reclamation University,Daqing 163319,China |
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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
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2009, Vol. 23 
