食品工业科技2012，Vol.33Issue(11)：375-378,4.
发酵肉制品研究新进展
New development in fermented meat products
董建国 1路守栋 1段虎 1马瑞芬 1潘润淑1
作者信息
- 1. 河南科技学院食品学院,河南新乡453003
- 折叠
摘要
Abstract
In this paper,the types,characteristics,technological process,development and types of starter cultures, current situation, new development, new ideas and outlook in China of fermented meat were reviewed.关键词
发酵肉制品/发酵剂Key words
fermented meat products starter cultures分类
轻工纺织引用本文复制引用
董建国,路守栋,段虎,马瑞芬,潘润淑..发酵肉制品研究新进展[J].食品工业科技,2012,33(11):375-378,4.
