摘要
简述了肉类的组成结构及发酵肉制品的营养价值,并对发酵肉制品的种类及其加工特性进行了介绍。阐述了国内外发酵肉制品的研究进展及目前存在的一些问题,提出国内外发酵肉制品的发展前景。
It introduces the Structure of meats and the nutritive value, the type and processing technology of fermented meat products. The development and current issues of fermented meat products at home and abroad were also described. Bring forward the development of Fermented meat products to domestic and international prospects
出处
《肉类工业》
2009年第5期47-50,共4页
Meat Industry
关键词
发酵肉制品
营养
加工工艺
研究进展
fermented meat
nutrition
processing technique
research progress
