微生物发酵法替代肉制品中亚硝酸盐呈色作用的研究进展

李沛军，孔保华,郑冬梅

Microbial Fermentation as an Alternative to Nitrite Addition for Colorizing Cured Meat Products: a Review

LI Pei-jun，KONG Bao-hua*，ZHENG Dong-mei

食品科学 . 2010, (17): 388 -391 . DOI: 10.7506/spkx1002-6630-201017087