| 肉制品发酵剂的研究进展 |
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| 引用本文： | 刘树立,王春艳,王华,孟令军.肉制品发酵剂的研究进展[J].中国调味品,2007(4):31-37. |
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| 作者姓名： | 刘树立 王春艳 王华 孟令军 |
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| 作者单位： | 1. 西南大学,食品科学学院,重庆,400716
2. 中国农业科学院柑橘研究所,重庆,400712 |
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| 摘 要： | 发酵剂以其具有独特的生理功能,被广泛应用于肉制品中。本文综述了肉制品发酵剂的起源,研究进展及常见的肉制品发酵剂,并对未来的研究作了展望。
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| 关 键 词： | 肉制品发酵剂 研究进展 发酵肉制品 |
| 文章编号： | 1000-9973(2007)04-0031-06 |
| 修稿时间： | 2006-12-08 |
Research status on meat starter culture |
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| LIU Shuli,WANG Chunyan,WANG Hua,MENG Lingjun.Research status on meat starter culture[J].China Condiment,2007(4):31-37. |
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| Authors: | LIU Shuli WANG Chunyan WANG Hua MENG Lingjun |
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| Affiliation: | 1. College of Food Science, Southwest University, Chongqing 400716, China ; 2. Citrus Research Institute Chinese Academy of Agriculture, Chongqing 400712,China |
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| Abstract: | The meat starter culture is widely applied in the meatpacking because of its unique physiological function.This article summarized the origin,the research status and the ingestion situation in public as well as the primary meat starter culture.Besides,the prospect to the future research of the meat starter culture has been made in the paper. |
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| Keywords: | meat starter culture research status meat fermentation |
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