香辛料及其在肉制品中的作用

doi:10.7506/rlyj1001-8123-201009015

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Abstract This paper discusses the status, development trends and the production methods of spices in our country, and analyzes functions of spices in meat products.

Key words： natural spices artificial spices meat product production methods

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	Articles by authors
	ZHU Xiaojie
	ZHAO Yuanhui

Cite this article:

ZHU Xiaojie,ZHAO Yuanhui. Spices and Functions in Meat Products[J]. Meat Research, 2010, 24(9): 60-64.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-201009015 OR https://www.rlyj.net.cn/EN/Y2010/V24/I9/60

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