以乳链菌肽为主的复合防腐剂对低温火腿肠保质期、色泽和质构的影响

以乳链菌肽为主的复合防腐剂对低温火腿肠保质期、色泽和质构的影响的英文翻译

基本释义

• The Effect of Nisin-Based Blend Preservatives on Shelf-Life, Color and Texture of Pasteurized Minced Ham Sausage