| 发酵香肠及其生产工艺的研究进展 |
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| 引用本文： | 韦利军,郭海,车芙蓉. 发酵香肠及其生产工艺的研究进展[J]. 沈阳农业大学学报, 2001, 32(5): 394-398 |
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| 作者姓名： | 韦利军 郭海 车芙蓉 |
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| 作者单位： | 沈阳农业大学土地与环境学院, |
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| 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，提出了改进发酵香肠的发酵剂与加工工艺。
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| 关 键 词： | 发酵香肠 生产工艺 乳酸菌 发酵剂 |
| 文章编号： | 1000-1700(2001)05-0394-05 |
| 修稿时间： | 2001-05-24 |
Application of Starter Culture and Dvelopment of Fermented Sausage Processing Techniques |
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| WEI Li-jun,GUO Hai,CHE Fu-rong. Application of Starter Culture and Dvelopment of Fermented Sausage Processing Techniques[J]. Journal of Shenyang Aricultural University, 2001, 32(5): 394-398 |
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| Authors: | WEI Li-jun GUO Hai CHE Fu-rong |
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| Abstract: | 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. |
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| Keywords: | fermented sausage techological process lactic acid bacteria ferment |
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