| 中国传统肉制品的现代化 |
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| 引用本文： | 励建荣. 中国传统肉制品的现代化[J]. 食品科学, 2005, 26(7): 247-251 |
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| 作者姓名： | 励建荣 |
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| 作者单位： | 浙江工商大学食品、生物及环境工程学院,浙江省食品安全重点实验室,浙江,杭州,310035 |
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| 摘 要： | 本文对我国传统肉制品的种类、优点以及当前它在加工工艺、加工设备、产品品质等方面存在的问题进行了概述。指出传统肉制品只有在保留其原有特色的前提下，通过政府支持引导、广大企业以及科研工作者的努力，利用现代高科技手段不断完善自己，才能完成其现代化进程。
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| 关 键 词： | 中国传统肉制品 优点 问题 现代化 |
| 文章编号： | 1002-6630(2005)07-0247-05 |
The Modernization Review on Traditional Chinese Meat Products |
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| LI Jian-rong. The Modernization Review on Traditional Chinese Meat Products[J]. Food Science, 2005, 26(7): 247-251 |
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| Authors: | LI Jian-rong |
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| Abstract: | The varieties, advantages, disadvantages and the problems of processing technology , equipment of traditional chinesemeat products were reviewed. Industrialization of the traditional Chinese meat products would be the only way to solve theproblem. In this program, the original characteristics of the traditional meat products should be kept, ovhile the enterprises shouldcooperate with research institutions to make use of the modern Hi-Tech. |
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| Keywords: | traditional Chinese meat products advantage disadvantage modernization |
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