Abstract：In the present study,five species of fermentation bacteria were selected and obtained.As the starter,different species ratio were prepared for the beef sausage fermentation.The appropriate fermentation parameters were determined and the fermented beef sausage processing was also researched.
罗红霞；胡铁军；武运；余朋. 发酵牛肉肠的研究[J]. 肉类研究, 2000, 14(3): 21-23 https://doi.org/10.7506/rlyj1001-8123-200003007
Luo Hongsia. A Study on the Fermented Beef Sausage. Meat Research, 2000, 14(3): 21-23 https://doi.org/10.7506/rlyj1001-8123-200003007
2000, Vol. 14 
