| 国内发酵肉制品进展的研究 |
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| 引用本文： | 张玉倩,王成忠. 国内发酵肉制品进展的研究[J]. 江西食品工业, 2010, 0(2): 46-48 |
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| 作者姓名： | 张玉倩 王成忠 |
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| 作者单位： | 山东轻工业学院食品与生物工程学院,济南,250353 |
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| 摘 要： | 本文论述了发酵肉制品的分类和常用发酵剂的作用，概述了国内学者对发酵肉制品的主要研究方向的研究。
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| 关 键 词： | 发酵肉制品 分类 忘酵剂 研究状况 |
Research on Fermented Meat Products of Domestic Progress |
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| Zhang Yuqian,Wang Chengzhong. Research on Fermented Meat Products of Domestic Progress[J]. Jiangxi Food Industry, 2010, 0(2): 46-48 |
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| Authors: | Zhang Yuqian Wang Chengzhong |
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| Affiliation: | (Shandong College of Food and Biology Engineering, Shandong Jinan 250353, China) |
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| Abstract: | This article discussed the classification of fermented meat products and the role of common fermentation agents, reviewed the study of domestic scholars to main research directions of fermented meat products. |
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| Keywords: | Fermentation Classification Starter cultures Research status |
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