文章摘要
Advance of bacteria-reducing technology applied in chilling meat production
  
DOI：10.3969/j.issn.1004-874X.2006.02.023
Author NameAffiliation
陈银基, 李殿鑫, 周光宏, 徐幸莲 南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095
信阳农业高等专科学校生物工程系,河南,信阳,464000 
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