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中文
Meat Research
2003
,
Vol. 17
Issue (1)
: 29-31
DOI
: 10.7506/rlyj1001-8123-200301011
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The Application and Study of Lactobacillus in the Processing of Meat Products
Zhang Tingwei
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Abstract
The current situation of utilization of Lactobacillus is introduced,the applied research and technical operation of Lactobacillus in meat products are stressed.
Key words
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Lactobacillus
meat products
application
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Zhang Tingwei
Cite this article:
Zhang Tingwei. The Application and Study of Lactobacillus in the Processing of Meat Products[J]. Meat Research, 2003, 17(1): 29-31.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200301011
OR
https://www.rlyj.net.cn/EN/Y2003/V17/I1/29
[1]
XING Wei, LIU Guanyong, NIU Baokun, ZHANG Rui, WANG Ruihao.
Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products
[J]. Meat Research, 2023, 37(4): 61-68.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2003, Vol. 17 
