| 国内外发酵肉制品历史及发展现状比较 |
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| 引用本文： | 马菊,孙宝忠,郝永清. 国内外发酵肉制品历史及发展现状比较[J]. 肉类研究, 2006, 20(9): 45-47. DOI: 10.7506/rlyj1001-8123-200609015 |
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| 作者姓名： | 马菊 孙宝忠 郝永清 |
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| 作者单位： | 内蒙古农业大学,动物科学与医学学院,010018;中国农科院畜牧研究所,北京,100094 |
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| 摘 要： | 本文首先描述了发酵肉制品的起源,种类及国内外的发展历史.并主要对国内外研究现状进行了比较,归纳总结了国内外发酵肉制品的发展方向和科技需求.最后针对我国发酵肉制品行业的尚未解决的具体问题进行了探讨.
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| 关 键 词： | 发酵肉制品 历史 发展现状 比较 |
Comparisons with History and the current status of Fermented Meat Productions at home and abroad |
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| MaJu,SunBao-zhong,HaoYong-qing. Comparisons with History and the current status of Fermented Meat Productions at home and abroad[J]. Meat Research, 2006, 20(9): 45-47. DOI: 10.7506/rlyj1001-8123-200609015 |
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| Authors: | MaJu SunBao-zhong HaoYong-qing |
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| Affiliation: | MaJu; SunBao-zhong; HaoYong-qing |
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| Abstract: | This paper firstly stated the origin, kinds and history of fermented meat productions at home and abroad. Moreover, we made a comparison with the current status and a summarization about development and technology requirements of them at home and abroad. At last we discussed some unresolved problems about the industry in our country. |
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| Keywords: | Fermented meat production History Development Comparison |
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