The principle of antiseptic preservation is laid on restraining microorganism growth and microbial enzymatic activities in meat of minimal initial microbial loads.
防腐保鲜的基本原理主要是在尽可能减少肉品中微生物的残留量的前提下，抑制肉品中微生物的生长代谢和酶的活性。
Food antiseptic and preservation agent is essential additives in the processing and storage of food. They have characteristics of asepsis, few remainder and high efficiency.
食品防腐保鲜剂是食品加工、贮藏过程中必不可少的添加剂，要求具有无毒、少残留、高效、对人体无害等特点。
Food antiseptic and preservation agent is essential additives in the processing and storage of food. They have characteristics of asepsis, few remainder and high efficiency.
食品防腐保鲜剂是食品加工、贮藏过程中必不可少的添加剂，要求具有无毒、少残留、高效、对人体无害等特点。
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