study on extending shelf life of fresh yak meat by sorbistat-k and ascorbic acid under vacuum condition

buy: sodium benzoate, potassium sorbate, citric acid, soya products, emulsifiers.

采购：苯（甲）酸钠，山梨酸钾，柠檬酸，大豆产品，乳化剂。

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the potassium acts as a preservative.

山梨酸钾可以发挥防腐剂的作用。

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the effect of potassium sorbate, sodium isoascorbate and the different packing to fresh-cut pears

山梨酸钾、异抗坏血酸钠处理及不同包装对鲜切梨的影响

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inhibition of grey mold on postharvest table grapes by using ethanol and potassium sorbate treatment

乙醇和山梨酸钾对鲜食葡萄采后灰霉菌的抑制作用

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remove the lemon skins from the liquid and stir in the potassium sorbate.

将柠檬碎屑从液体中取出来，加入山梨酸钾搅拌。

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the effect on inhibiting bacterial: nisin> edta> potassium sorbate.

单因子抑菌效果的顺序依次为NISIN>EDTA>山梨酸钾。

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application, production and future demand of potassium sorbate

国内外山梨酸钾的生产应用与需求预测

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evaluation of potassium sorbate on preservation of orange juice

山梨酸钾保藏甜橙汁的评价研究

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effect of ozone and potassium sorbate in storage of indian jujube fruit

臭氧和山梨酸钾对台湾青枣贮藏研究

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examples of potassium sorbate applied in meat and related products

山梨酸钾在肉制品中的应用实例

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buy: soy protein, citric acid, potassium sorbate.

采购：大豆蛋白，柠檬酸，山梨酸钾。

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as a result, the minimum antibiotic concentration of citral for the majority eumycetes is 0 10%~ 0 15% in the medium of ph4.5 and its antibiotic property is similar to that of potassium sorbate, but better than that of sodium benzoate.

结果表明，在培养基pH4.5时，柠檬醛对多数试验真菌的最低抑菌浓度（MIC）为0.10%～0.15%，与山梨酸钾的抗菌效力相近，优于苯甲酸钠。

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the data indicated the minimum antibiotic concentration of litsea cubeba oil on most of moulds was 1.77 mg/ ml in medium at a ph 5.5; in contrast, sodium benzoate and potassium sorbate were 3.10 mg/ ml and 2.21mg/ ml, respectively.

结果表明：在培养基pH5.5时，山苍子油对多数霉菌的最低抑制浓度为1.77mg／ml，而山梨酸钾为2.21mg／ml，苯甲酸钠为3.10mg／ml。

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the effect of low molecular weight chitosan ( lmw-c) ice and sorbic acid ice on the freshness change of tilapia, oreochromis niloticus, was studied.

以纯水冰作对比，研究了分别含有0.1%山梨酸钾和0.5%低分子壳聚糖（LMWC）的冰对非鲫的保鲜效果。

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and 0.5% propionic acid, potassium sorbic acid and sodium benzoic acid solution all had better preservative action under low temperature of 5 ℃ to 8 ℃.

在5～8℃的低温条件下，0.5%浓度的丙酸、山梨酸钾和苯甲酸钠浸果2min均能达到较好的防腐效果。

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kinds of antiseptics, potassium sorbate, sodium lactate, nisin and sodium diacetate, were added into the red-sausage separately. the influence to the single antiseptic's physiochemical sensory characters was studied by a single factor experiment.

选用山梨酸钾、乳酸钠、nisin和双乙酸钠四种防腐剂分别添加到红肠中，进行单因素试验，研究了添加单一防腐剂对产品贮藏特性和感官特性的影响。

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extract of eleocharis tuberosa peel ( eetp), compared with potassium sorbate and nisin, were added into fresh-keeping dough to detect their antibacterial effect at various concentrations.

将不同浓度的荸荠皮提取物（EETP）和山梨酸钾、乳酸链球菌素（Nisin）添加到保鲜面团进行抗菌实验。

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experimental results of meat preservation showed that the antibacterial activity of 6h-β-acid was obviously superior to the common antiseptic such as nisin, benzoic acid and potassium sorbate.

肉制品保藏实验表明：六氢β-酸的防腐保鲜能力明显优于目前常用的食品防腐剂乳酸链球菌素（Nisin）、山梨酸钾及苯甲酸。

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then the antimicrobial activity and minimum inhibition concentration ( mic) of the volatile oil on three kinds of mildews was tested in vitro comparing with potassium sorbate, the common used food preservative.

通过体外抑制真菌试验比较了挥发油和常用食品防腐剂山梨酸钾对3种常见真菌的抑菌活性，同时考察了两者对这3种真菌的最低抑菌浓度（MIC）。

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in the second section, applying four factors quadratic rotating design, we studied the reciprocity between sodium lactate and potassium sorbate, calcium propionate, or nisin.

第二，利用四因子二次正交旋转设计，探讨乳酸钠与保鲜剂山梨酸钾、丙酸钙和乳酸链球菌素（nisin）之间的相互作用。

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