发酵肉制品常见微生物及其对风味的影响

被引：10

作者：

褚福娟 ^{[1
]}

孔保华 ^{[1
]}

黄永 ^{[2
]}

机构：

[1] 东北农业大学

[2] 北京巴斯德科技有限责任公司

来源：

肉类研究 | 2008年 / 01期

关键词：

发酵; 肉制品; 微生物; 风味;

D O I：

暂无

中图分类号：

TS251.1 [基础科学];

学科分类号：

083203 ;

摘要：

介绍了发酵肉制品中常用微生物的种类、性质、作用以及常用的微生物发酵剂,探讨了微生物在发酵过程中形成的风味物质及其对肉制品风味的影响。

引用

页码：3 / 6

页数：4

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