Submission GuidelinesPublishing EthicsCopyright Statement Submitting Online
Home > Archive>Volume 20, Issue 5, 2001 >
PDF HTML XML Export Cite reminder
The Effect of Nisin-Based Blend Preservatives on Shelf-Life, Color and Texture of Pasteurized Minced Ham Sausage
DOI:
CSTR:
[cstr]
Author:
Affiliation:

Clc Number:

S 379

Fund Project:

  • Article
    • |
  • Figures
    • |
  • Metrics
    • |
  • Reference
    • |
  • Related
    • |
  • Cited by
    • |
  • Materials
    • |
  • Comments
    Abstract:

    Reference
    Related
    Cited by
Get Citation

NING Xi bin, XU Shi ying. The Effect of Nisin-Based Blend Preservatives on Shelf-Life, Color and Texture of Pasteurized Minced Ham Sausage[J]. Journal of Food Science and Biotechnology,2001,20(5).

Copy
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online:
  • Published:
Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode：214122

Phone：0510-85913526  E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

WeChat

Mobile website