发酵肉制品常见微生物及其对风味的影响

doi:10.7506/rlyj1001-8123-200801001

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Abstract The article described some commonly adopted microbes in fermented meat products and their functional properties.The flavor matter formed in the fermentation process and its effects to the products was also reviewed.

Key words： Fermented meat products Microorganisms Flavor

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TS201.3

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200801001 OR https://www.rlyj.net.cn/EN/Y2008/V22/I1/3

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