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中文
Meat Research
2008
,
Vol. 22
Issue (12)
: 78-82
DOI
: 10.7506/rlyj1001-8123-200812021
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The Crude Preservative——Natamycin
ZHOU Li
College of Food Science, Southwest University, ChongQing 400716, China
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Abstract
The article mainly introduced the character of antimicrobial Natamycin, the preservative mechanism, the application in meat products was reviewed and the development of Natamycin was proposed.
Key words
：
character of Natamycin
safety
meat products
expectation
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ZHOU Li
Cite this article:
ZHOU Li. The Crude Preservative——Natamycin[J]. Meat Research, 2008, 22(12): 78-82.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200812021
OR
https://www.rlyj.net.cn/EN/Y2008/V22/I12/78
[1]
DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao.
Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia)
[J]. Meat Research, 2023, 37(5): 49-56.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2008, Vol. 22 
