| 食品中乳酸菌含量倾注法与涂布法结果差异性研究 |
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| 引用本文： | 俞漪,曲勤凤,胡雪莲. 食品中乳酸菌含量倾注法与涂布法结果差异性研究[J]. 农产品加工．学刊, 2012, 0(8): 137-139 |
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| 作者姓名： | 俞漪 曲勤凤 胡雪莲 |
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| 作者单位： | 上海市质量监督检验技术研究院; |
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| 摘 要： | 选取不同品种含有乳酸菌的样品,分别使用倾注法和涂布法进行检测,比较所得结果有无差异性。同时分析了倾注法和涂布法的优缺点。
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| 关 键 词： | 乳酸菌 倾注法 涂布法 差异性 |
The Result Differences by Pouring Method and Coating Method in Detecting Content of Lactic Acid Bacteria in Food |
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| Abstract: | Selecting different varieties of yogurt samples,and using pouring method and coating method for testing,the results differences are compared.Furthermore,the advantages and disadvantages of pouring method and coating method are analyzed. |
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| Keywords: | lactic acid bacteria pouring method coating method difference |
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