摘要
本试验用所分离到的菌为供试菌,采用正交试验法,对九组防腐剂进行实验,从中筛选出了对面酱产品抑菌效果最为显著的防腐剂组。
The bacteria offered for experiments in this paper were isolated from brown sauce. In experiments, nine sets of preservatives were used. Using orthogonal method, the most effective preservatives which can inhibit the growth of bacteria in brown sauce, were screened.
出处
《食品工业科技》
CAS
CSCD
北大核心
1992年第2期38-42,共5页
Science and Technology of Food Industry
