英语高手给翻译一下呗 翻译成英文

来源：百度知道 编辑：UC知道 时间：2024/05/29 19:56:51
摘要：研究了乳酸链球菌素、山梨酸钾、双乙酸钠三种防腐剂，应用到低温灌肠肉制品中以延长其保质期，并通过单因素实验和正交实验的方法找出了最佳的防腐组合。实验结果表明，山梨酸钾、双乙酸钠、乳酸链球菌素三种防腐剂单独使用时对提高低温肉制品保质期方面的效果并不明显，若三种防腐剂复合后使用则效果最佳。最佳组合是A3B2C2即乳酸链球菌素0.5g/kg,山梨酸钾0.6g/kg,双乙酸钠0.6g/kg,应用于低温灌肠肉制品中可以在一定程度上提高保质期，使其在常温下可保存达三个多月，而不影响其感官品质。

谢谢啦 翻译的好还可以追加分的
最好使人工翻译的 网站翻译我自己就能找到的 恩 就这样

Studied nisin, potassium sorbate, sodium diacetate three
preservatives applied to the low-temperature meat products enema to extend its shelf life, and through single-factor experiments and orthogonal test method to identify the best combination anti-corrosion. The experimental results show that potassium sorbate, sodium diacetate, three preservative nisin alone on low-temperature meat products to improve shelf-life period effects are not clear, if after three preservatives composite effect of the use of the most good. That is, the best combination is A3B2C2 Nisin 0.5g/kg, potassium sorbate 0.6g/kg, sodium diacetate 0.6g/kg, used in low-temperature meat products enema can be to some extent, improve the shelf-life, so that can be stored in room temperature of more than three months, without affecting its sensory quality.

Abstract: Has studied the nisin, the sorbic acid potassium, the double sodium acetate three antiseptics, applies in the low temperature sausage meat produ