膳食鲜维功能性肉制品研究进展

doi:10.7506/rlyj1001-8123-200709002

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Abstract This paper mainly introduced the physiological function of dietary fiber,and the research progress of functional meat products added in dietary fiber as functional factor.That showed the products has great development values.

Key words： dietary fiber functional factor functional meat products

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200709002 OR https://www.rlyj.net.cn/EN/Y2007/V21/I9/3

[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.