腊肉制品的加工方法及风味形成的探讨

doi:10.7506/rlyj1001-8123-200808005

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Abstract Chinese bacon with a type of meat, Jiangru categories, dried meat and meat products which are China’s typical of the traditional meat have a long history. The material has a unique flavor and win the consumer. This paper provides an overview of the traditional and industrial processing of Chinese bacon and the formation of flavor substances

Key words： Chinese bacon products Processing technology Flavor formation

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	Song Cui-ying

Cite this article:

Song Cui-ying. Processing Technology and Flavor Formation of the Cured Meat Products[J]. Meat Research, 2008, 22(8): 22-25.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200808005 OR https://www.rlyj.net.cn/EN/Y2008/V22/I8/22

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