| 低盐干腌火腿的加工 |
| |
| 引用本文： | 罗晓妙,史碧波.低盐干腌火腿的加工[J].肉类研究,2007(1):13-15. |
| |
| 作者姓名： | 罗晓妙 史碧波 |
| |
| 作者单位： | 西昌学院食品科学系,四川,西昌,615013 |
| |
| 摘 要： | 干腌火腿风味独特,深受消费者青睐,但传统干腌火腿含盐量高,对其消费量和食用者健康均有不利影响。本文从火腿的成熟机理出发,综述了低盐干腌火腿的研究近况,指出低盐干腌火腿加工应注意的问题。
|
| 关 键 词： | 低盐 火腿 加工 |
The Process of Low-salt Dry-cured Ham |
| |
| Luo Xiaomiao,Shi Bibo.The Process of Low-salt Dry-cured Ham[J].Meat Research,2007(1):13-15. |
| |
| Authors: | Luo Xiaomiao Shi Bibo |
| |
| Affiliation: | Luo Xiaomiao Shi Bibo |
| |
| Abstract: | The dry--cured ham tastes specially and being subjected to the consumer favor deeply,but the high-salt of traditional dry--cured ham is disadvantage to our healthy, This text sets out from the mature mechanism of the ham ,overview current research of low--salt dry--cured ham,point out the problem that should notice in the low--salt dry--cured ham processes. |
| |
| Keywords: | low--salt ham process |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
