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《JOURNAL OF FUJIAN TEACHERS UNIVERSITY(NATURAL SCIENCE)》 1997-02
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Bamboo-Leaves-A Natural Preservative of Food Ⅲ.The Preservation of Fish,Meat,Shrimp and Bean Curd

Chen Chaoyang Li Huizhen Xu Xuping Xie Hualing Yan Guili (Bioengineering College)  
Preservation testswere conducted on fish,meat,shrimp,bean curd and gravy,millet wine which treated were preserved in ZYT(extracts of bamboo leaf),a natural preservative of food, at different concentrationsand for different treating time. The results showd that ZYT was effective in restraining microbials and prolonging the preservative time of chese foods.
【Fund】: 福建省教委基金
【CateGory Index】: TS202
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