传统酸腌肉风味形成的研究进展

doi:10.7506/rlyj1001-8123-200809014

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Abstract The flavour of tradition fermented meat main comes from carbohydrate, fat, protein’s metabolize and oxidation, and additional spice. This article summarize the flavor matter and source of fermented meat.

Key words： Fermented meat Flavor matter Microorganism

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TS201.2

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	Articles by authors
	DAI Xiaorong
	WEN Jing

Cite this article:

DAI Xiaorong,WEN Jing. The Research of Flavour in Traditional Fermented Meats[J]. Meat Research, 2008, 22(9): 58-61.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200809014 OR https://www.rlyj.net.cn/EN/Y2008/V22/I9/58

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