微酸性次氯酸水结合乳化剂酪蛋白酸钠对冷鲜肉主要腐败菌的杀菌作用
陈倩茹,周艳芳,照那木拉,张静静,董同力嘎
Bactericidal Effect of Slightly Acidic Hypochlorous Water Combined with Sodium Caseinate against the Major Spoilage Bacteria of Fresh Chilled Meat
CHEN Qianru, ZHOU Yanfang, ZHAO Namula, ZHANG Jingjing, DONG Tungalag
食品科学
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2023, (7): 74
-80
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DOI: 10.7506/spkx1002-6630-20220616-172