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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.
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| [1] |
SHI Rongrong, HUANG Qi, TAN Hongyuan, WANG Shizhe, QIAO Yu, XIONG Guangquan, WU Qian, SHI Liu, PAN Fuwen. Effects of Different Sterilization Methods on the Flavor of Ready-to-Eat Crayfish (Procambarus clarkii)[J]. Meat Research, 2026, 40(7): 47-55. |
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2008, Vol. 22 
