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.
Tang Dingming. The characteristic of a new biological preservative Natamycin and its application in meat products[J]. Meat Research, 2006, 20(12): 45-47.
2006, Vol. 20 
