王东

• 1:常州旅游商贸高等职业技术学校

摘要(Abstract)：

文章以野兔肉为原料,研究不同的发酵处理对发酵兔肉酱游离氨基酸和脂肪酸组成及含量的影响,对于认识其营养价值和风味起着重要作用,也是评价发酵制品的营养标准之一,同时为发酵兔肉酱的品质控制和开发提供理论依据。

关键词(KeyWords)： 兔肉酱;发酵处理;游离脂肪酸;游离氨基酸;营养;风味

Abstract:

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基金项目(Foundation):

作者(Author): 王东

参考文献(References)：

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