Abstract
This paper summarized the research status of microorganisms in dry cured ham, summarized the influence of yeast, mold and bacteria on the microbial diversity of ham, elaborated the influence of mycotoxins, pathogenic bacteria and spoilage bacteria on the safety of ham, and prospected the development direction of dry cured ham fermentation industry.
Publication Date
2-18-2023
First Page
217
Last Page
222
DOI
10.13652/j.issn.1003-5788.2020.09.039
Recommended Citation
JU, Ming; LIU, Xin; LI, Guan-hao; ZHENG, Qian-kun; LI, Min; PIAO, Chun-xiang; and CUI, Ming-xun
(2023)
"Research progress on microorganism of dry cured ham,"
Food and Machinery: Vol. 36:
Iss.
9, Article 39.
DOI: 10.13652/j.issn.1003-5788.2020.09.039
Available at:
https://www.ifoodmm.cn/journal/vol36/iss9/39
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