摘要
综合评述了发酵香肠及其生产工艺的历史与现状以及研究进展 。
The history and current situation of fermented sausage is comprehensively discussed as well as the studies on fermented sausage at home and abroad. Discussions about starter culture and the fermented sausage processing techniques are also made.
出处
《沈阳农业大学学报》
CAS
CSCD
2001年第5期394-398,共5页
Journal of Shenyang Agricultural University
关键词
发酵香肠
生产工艺
乳酸菌
发酵剂
fermented sausage
techological process
lactic acid bacteria
ferment
