摘要
介绍了食品中p H值对微生物的影响;酸性食品与低酸性食品的不同,以及对微生物控制的操作差异。
The effect of the p H value of food on microbial was introduced. The difference of acid food and low acidity food and the different operation of microbial control were studied.
出处
《肉类工业》
2015年第2期40-42,共3页
Meat Industry
