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中文
Meat Research
2007
,
Vol. 21
Issue (10)
: 5-7
DOI
: 10.7506/rlyj1001-8123-200710002
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The Present Situation and Development Trend of the Fermented Meat Products
LING Jing
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Abstract
Thisa rticlei ntroducedt het ypes,characteristicso f the fermented meat products,and the domestic & foreign research situation of the fermented meat product,and the development of the fermented meat products.
Key words
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fermented meat products
present situation
developmentt rend
:
TS251.5
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LING Jing
Cite this article:
LING Jing. The Present Situation and Development Trend of the Fermented Meat Products[J]. Meat Research, 2007, 21(10): 5-7.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200710002
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I10/5
[1]
XING Wei, LIU Guanyong, NIU Baokun, ZHANG Rui, WANG Ruihao.
Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products
[J]. Meat Research, 2023, 37(4): 61-68.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2007, Vol. 21 
