摘要
采用乳酸菌液态发酵法泡制兔肉 。
The procedure on the liquid state fermentation of rabbit meat product by lactic acid bacteria(LAB) was studied.Lactic acid was the most important factor on the flavor and quality of the rabbit meat product.
出处
《食品与机械》
CSCD
2003年第3期36-37,共2页
Food and Machinery
基金
重庆市科委科技项目 (合同编号 :6 35 3)
