摘要
本文介绍了发酵肉制品中常见的几种发酵剂的种类、作用及其对发酵肉制品的品质、风味、组织状态的影响。
This paper briefly introduced the kinds and functions of some common fermenters and their effects on quality, flavor and texture of fermentative meat products.
出处
《四川食品与发酵》
2002年第4期27-30,共4页
Sichuan Food and Fermentation
