| 功能性肉制品的研究进展 |
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| 引用本文： | 李泽,段斌. 功能性肉制品的研究进展[J]. 农产品加工．学刊, 2012, 0(7): 113-115 |
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| 作者姓名： | 李泽 段斌 |
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| 作者单位： | 1. 呼和浩特职业学院生物化学工程学院,内蒙古呼和浩特,010051
2. 内蒙古产品质量检验研究院,内蒙古呼和浩特,010031 |
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| 摘 要： | 功能性肉制品以其特殊的营养和保健功能,越来越受到消费者的青睐。研制和开发低脂肪、低硝酸盐、低盐、高膳食纤维等肉制品是功能性肉制品发展的主要方向。
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| 关 键 词： | 功能性肉制品 分类 开发 |
Research and Advancement on Functional Meat Products |
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| LI Ze , DUAN Bin. Research and Advancement on Functional Meat Products[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(7): 113-115 |
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| Authors: | LI Ze DUAN Bin |
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| Affiliation: | 1.Biochemistry Engineering College,Huhhot Vocational College,Huhhot,Inner Mongolia 010051,China;2.Inner Mongolia Product Quality Inspection Research Institute,Huhhot,Inner Mongolia 010031,China) |
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| Abstract: | Because of their special function on nutrition and health maintenance,functional meat products become more and more welcomed for consumers.The meat products which have low fat,protonitrate,low salt and high dietary fiber are main trend for functional meat products development. |
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| Keywords: | functional meat products classification development |
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