Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Meat Research
2000
,
Vol. 14
Issue (3)
: 19-20
DOI
: 10.7506/rlyj1001-8123-200003006
Application Research
Current Issue
|
Archive
|
Adv Search
|
A Microbiological Study on the Characteristics of Fresh Meat Treated with Lactic Acid
Li Zongjun
Abstract
Figure/Table
References
Related Citation (15)
Download:
PDF
(121 KB)
HTML
(1 KB)
Export:
BibTeX
|
EndNote
(RIS)
Abstract
The microorganisms growing in fresh meat and broth could be significantly inhibited and the shelf life was prolonged by treating with lactic acid.
Key words
：
fresh meat
lactic acid
microorganism
:
TS251
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
Cite this article:
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200003006
OR
https://www.rlyj.net.cn/EN/Y2000/V14/I3/19
[1]
ZUO Yao, ZHU Lianxu, LU Hongzhao, REN Hongqiang, WANG Ling, WANG Shanshan, WU Guofei, ZHANG Tao.
Changes in Microbial Composition and Diversity during the Production of Zhenba Bacon
[J]. Meat Research, 2023, 37(5): 1-10.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
2000, Vol. 14 
