摘要
本文首先描述了发酵肉制品的起源,种类及国内外的发展历史。并主要对国内外研究现状进行了比较,归纳总结了国内外发酵肉制品的发展方向和科技需求。最后针对我国发酵肉制品行业的尚未解决的具体问题进行了探讨。
This paper firstly stated the origin, kinds and history of fermented meat productions at home and abroad. Moreover, we made a comparison with the current status and a summarization about development and technology requirements of them at home and abroad. At last we discussed some unresolved problems about the industry in our country.
出处
《肉类研究》
2006年第9期45-47,共3页
Meat Research
关键词
发酵肉制品
历史
发展现状
比较
Fermented meat production
History
Development
Comparison
