摘要
本文主要介绍了国内外学者对著名干腌火腿中微生物的研究,特别介绍了宣威火腿中优势微生物的研究,旨在引起广大科技研究者对宣威火腿的重视,为宣威火腿的发展营造一个更为广阔的空间。
That microorganism on famous dry - cured ham were researched by domestic and foreign scholars are mainly introduced, especially the research of dominant microorganism on Xuanwei ham. The purpose is to cause the general technical scholars to research Xuanwei ham, and build a broader space for development of Xuanwei ham.
出处
《四川食品与发酵》
2005年第4期38-40,共3页
Sichuan Food and Fermentation
关键词
宣威火腿
微生物
Xuanwei ham
microorganism
