| 红曲色素及其在肉制品中的应用 |
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| 引用本文： | 刘毅,宁正祥. 红曲色素及其在肉制品中的应用[J]. 食品与机械, 1999, 0(1): 28-30 |
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| 作者姓名： | 刘毅 宁正祥 |
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| 作者单位： | 华南理工大学食品工程系,510641,广州 |
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| 摘 要： | 对红曲色素的性质、生产方法及工艺改进、在肉制品中的应用以及改性等方面进行了综述。
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| 关 键 词： | 红曲色素 性质 改性 肉制品 |
| 修稿时间： | 1998-10-28 |
Monascus Colors and Application in the Prepared Meat Products |
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| Liu Yi,Ning Zhenxiang. Monascus Colors and Application in the Prepared Meat Products[J]. Food and Machinery, 1999, 0(1): 28-30 |
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| Authors: | Liu Yi Ning Zhenxiang |
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| Affiliation: | Liu Yi ;Ning Zhenxiang |
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| Abstract: | The producing method of monascus colors and their quality, their appliance in food industry, the improvement of their defect were mainly disussed in this review. |
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| Keywords: | Monascus colors Quality Improvement |
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