Abstract：The flavour of tradition fermented meat main comes from carbohydrate, fat, protein’s metabolize and oxidation, and additional spice. This article summarize the flavor matter and source of fermented meat.
代小容；文静. 传统酸腌肉风味形成的研究进展[J]. 肉类研究, 2008, 22(9): 58-61 https://doi.org/10.7506/rlyj1001-8123-200809014
DAI Xiaorong;WEN Jing. The Research of Flavour in Traditional Fermented Meats. Meat Research, 2008, 22(9): 58-61 https://doi.org/10.7506/rlyj1001-8123-200809014
2008, Vol. 22 
