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| Filtration of Curing Agent Preparation by Antibacterial Zone Trail |
| Zang Er-yan;Qiao Fa-dong;Meng jia |
| Henan university of technology,department of biology,Zhengzhou,Henan 450001,China |
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Abstract In order to control the bacteria in the meat,inhibiting trials were carried,NaCl,lactic sodium,citric acid,acetic acid and Vc which did inhibit the bacteria in the meat by antibacterial effect trial.The result shows when NaCl 3%,lactic sodium 4%,citric acid 2%,acetic acid 1.2%,Vc 0.2%,the antibacterial effect was the best.
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2008, Vol. 22 
