Abstract：During the processing of raw sausage,a complicated microbial growth and physical-chemical reaction are also simultaneously processed,especially the growth of some desirable bacteria,such as lacto-bacillus,which is quite important for the quality and antisepsis.The raw sausage with good quality is mainly due to raw material,temperature,humidity,and suitable ventilation.Both processing technology of raw sausage and characters of microorganism are stated.
王卫. 发酵香肠的加工工艺及微生物特性[J]. 肉类研究, 2002, 16(3): 10-13.
Wang Wei. Processing Technology of Raw Sausage and Characters of Microorganism. Meat Research, 2002, 16(3): 10-13.
2002, Vol. 16 
