作者：刘树立,王春艳,王华,孟令军
作者单位：西南大学食品科学学院,中国农业科学院柑桔研究所
摘要：发酵剂以其具有独特的生理功能,被广泛应用于肉制品中。本文综述了肉制品发酵剂的起源,研究进展及常见的肉制品发酵剂,并对未来的研究作了展望。
关键词：肉制品发酵剂,研究进展,发酵肉制品
Title: Research status on meat starter culture
Authors: LIU Shu-li,WANG Chun-yan,WANG Hua,MENG Ling-jun
Abstract: The meat starter culture is widely applied in the meatpacking because of its unique physiological function.This article summarized the origin,the research status and the ingestion situation in public as well as the primary meat starter culture.Besides,the prospect to the future research of the meat starter culture has been made in the paper.
Key words: meat starter culture； research status； meat fermentation；
文献注录：刘树立,王春艳,王华,孟令军. 肉制品发酵剂的研究进展 [J]. 中国调味品. 2007, 04: 31-37.
报/刊名：《中国调味品》，发表于2007 / 第 04 期。
文献类型： [J]
页码：第 31-37 页 / 共7 页