| 发酵香肠加工工艺的探讨 |
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| 引用本文： | 栾金水. 发酵香肠加工工艺的探讨[J]. 肉类研究, 2003, 17(4): 20-22,29. DOI: 10.7506/rlyj1001-8123-200304007 |
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| 作者姓名： | 栾金水 |
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| 作者单位： | 杭州商学院食品学院,杭州310035 |
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| 摘 要： | 就发酵香肠的加工工艺、原辅料、发酵剂及发酵条件等进行了初步探讨.
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| 关 键 词： | 香肠 发酵 机理 |
Processing Technology of Fermented Sausage |
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| Luan jinshui. Processing Technology of Fermented Sausage[J]. Meat Research, 2003, 17(4): 20-22,29. DOI: 10.7506/rlyj1001-8123-200304007 |
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| Authors: | Luan jinshui |
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| Affiliation: | Luan jinshui |
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| Abstract: | Processing technology, raw meat material, ingredient, fermenting agent as well as conditions of fermentation are briefly discussed. |
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| Keywords: | Sausage Fermentation Mechanism |
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