| 宣威火腿中微生物优势菌群的研究 |
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| 引用本文： | 张宝勇. 宣威火腿中微生物优势菌群的研究[J]. 四川食品与发酵, 2005, 41(4): 38-40 |
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| 作者姓名： | 张宝勇 |
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| 作者单位： | 重庆市西南大学食品学院,重庆,400716 |
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| 摘 要： | 本文主要介绍了国内外学者对著名干腌火腿中微生物的研究，特别介绍了宣威火腿中优势微生物的研究，旨在引起广大科技研究者对宣威火腿的重视，为宣威火腿的发展营造一个更为广阔的空间。
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| 关 键 词： | 宣威火腿 微生物 |
| 文章编号： | 1671-6892（2005）04-0038-03 |
| 收稿时间： | 2005-12-05 |
| 修稿时间： | 2005-12-05 |
The Research of Dominant Microorganism on Xuanwei Ham |
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| ZHANG Bao-yong. The Research of Dominant Microorganism on Xuanwei Ham[J]. Sichuan Food and Fermentation, 2005, 41(4): 38-40 |
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| Authors: | ZHANG Bao-yong |
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| Affiliation: | College of Food Science, Southwest U nivrsity, Chongqing, 400716, China |
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| Abstract: | That microorganism on famous dry - cured ham were researched by domestic and foreign scholars are mainly introduced, especially the research of dominant microorganism on Xuanwei ham. The purpose is to cause the general technical scholars to research Xuanwei ham, and build a broader space for development of Xuanwei ham. |
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| Keywords: | Xuanwei ham microorganism |
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