Abstract：In this paper, the processing technology and flavor of the Dry-cured Hams had been described. Some commonly microorganisms in dry-cured ham and their effects on the flavor formation had been reviewed too.
王磊. 干腌火腿生产中微生物作用研究进展[J]. 肉类研究, 2008, 22(10): 16-18 https://doi.org/10.7506/rlyj1001-8123-200810004
WANG Lei. Reviews on Effects of Microorganisms in Dry-cured Ham. Meat Research, 2008, 22(10): 16-18 https://doi.org/10.7506/rlyj1001-8123-200810004
2008, Vol. 22 
