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Cooked Sausages
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    Dissolved antimicrobial agent in a small amount of water in the red sausage production process to add stirring,sausage was stored at 25 ° C.

    The total colony counts of nisin, rosemary extract and natamycin added under 25 ℃ storage conditions were lower than those without adding samples and adding lysozyme samples, which could increase the shelf life, but To achieve better results, it need to mix with other preservative.
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    Nisin  preservative nisin food preservative nisin
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