摘要
综述了发酵香肠菌种和酶制剂的使用现状,并对发酵香肠中混合使用酶制剂和发酵剂的前景进行了展望。
We discussed the application status of the starter culture and enzyme preparation in fermented sausage. The developmental trend of microbial starter cultures and enzyme in fermented sausage was prospected.
出处
《肉类工业》
2009年第5期23-25,共3页
Meat Industry
关键词
发酵香肠
菌种
酶制剂
fermented sausage
culture
enzyme preparation
