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中文
Meat Research
2002
,
Vol. 16
Issue (4)
: 16-19
DOI
: 10.7506/rlyj1001-8123-200204005
Processing Technology
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The Key Points of Technology on Salami Produced in China
Klaus Kaltscnmitt
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Abstract
The critical poin ts of processing technology on salami sausage produced in China is con-cluded after the author visited China for years as a reference for the person with same trade or occupation in China.
Key words
：
salami sausage
fermentation
chop
pH
Aw
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TS251
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Klaus Kaltscnmitt
Cite this article:
Klaus Kaltscnmitt. The Key Points of Technology on Salami Produced in China[J]. Meat Research, 2002, 16(4): 16-19.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200204005
OR
https://www.rlyj.net.cn/EN/Y2002/V16/I4/16
[1]
DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao.
Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia)
[J]. Meat Research, 2023, 37(5): 49-56.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2002, Vol. 16 
