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中文
Meat Research
2008
,
Vol. 22
Issue (10)
: 16-18
DOI
: 10.7506/rlyj1001-8123-200810004
Basic Research
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Reviews on Effects of Microorganisms in Dry-cured Ham
WANG Lei
Food College Southwest University, Chongqing 400716, China
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Abstract
In this paper, the processing technology and flavor of the Dry-cured Hams had been described. Some commonly microorganisms in dry-cured ham and their effects on the flavor formation had been reviewed too.
Key words
：
dry-curing Hams
microorganisms
flavor
:
TS201.3
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WANG Lei
Cite this article:
WANG Lei. Reviews on Effects of Microorganisms in Dry-cured Ham[J]. Meat Research, 2008, 22(10): 16-18.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200810004
OR
https://www.rlyj.net.cn/EN/Y2008/V22/I10/16
[1]
ZUO Yao, ZHU Lianxu, LU Hongzhao, REN Hongqiang, WANG Ling, WANG Shanshan, WU Guofei, ZHANG Tao.
Changes in Microbial Composition and Diversity during the Production of Zhenba Bacon
[J]. Meat Research, 2023, 37(5): 1-10.
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2008, Vol. 22 
