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中文
Meat Research
2001
,
Vol. 15
Issue (1)
: 15-17
DOI
: 10.7506/rlyj1001-8123-200101005
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Enzyme Produced by Microorganism and Its Effect on Fermented Sausage
Wang Haiyan Zhang Chunjiang Luo Xin
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Abstract
The function of nitrate reductase,hydrogen peroxidease,proteaseand lipase that produced by microorganism in fermented sausage were elaborated.
Key words
：
ferment
sausage
enzyme
:
TS251.6
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[1]
DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao.
Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia)
[J]. Meat Research, 2023, 37(5): 49-56.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2001, Vol. 15 
