摘要
简述了纳他霉素的产品特性和防腐机理,并比较了纳他霉素与几种防腐剂防腐效果的差异。同时介绍了纳他霉素在肉制品的应用。
The characteristic and antiseptic mechanism of Natamydn was described in this paper. The differences between Natamycin and other several preservatives were compared. And the application of Natamycin in meat products was referred.
出处
《肉类工业》
2007年第1期35-37,共3页
Meat Industry
关键词
纳他霉素
特性
生物防腐
肉制品
natamycin
characteristic
biological antiseptic agent
meat products
