| 中国传统风味肉制品现代化研究进程 |
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| 引用本文： | 袁海涛,芮汉明,陶学红.中国传统风味肉制品现代化研究进程[J].肉类研究,2001,15(3):8-9. |
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| 作者姓名： | 袁海涛 芮汉明 陶学红 |
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| 作者单位： | 华南理工大学食品工程系, |
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| 摘 要： | 本文对我国传统风味肉制品在加工工艺和设备、包装保藏技术等方面的现代化研究进行了简单综述,同时也指出了传统肉制品现代化进程中的不足,任重道远.
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| 关 键 词： | 传统肉制品 现代化 |
The Course of Modernization on Chinese Traditional Meat Products |
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| Yuan Haitao Rui,Hanmingig Tao Xuehong.The Course of Modernization on Chinese Traditional Meat Products[J].Meat Research,2001,15(3):8-9. |
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| Authors: | Yuan Haitao Rui Hanmingig Tao Xuehong |
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| Affiliation: | Yuan Haitao Rui Hanmingig Tao Xuehong |
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| Abstract: | In this article,aspects on the modernization of processing machinery,packaging and storage technologies for Chinese traditional meat product are summarized.The weaknesses during the course of modernization are also reviewed.More research and work are needed in order to succeed the modernization of Chinese meat products. |
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| Keywords: | traditional meat product modernization |
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