Effects of fermentation temperature and time on the physicochemical and sensory characteristics of douchi

Food Technology and Biotechnology

Volumn 43, Issue 3, 2005, Pages 307-311

  Xu, Chuanlai ^a   Hao, Kai ^a   Peng, Chifang ^a   Cai, Weihui ^a   Jin, Zhengyu ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Fermentation of douchi; Sensory characteristics

Indexed keywords

DOU-CHI; FERMENTATION CONDITIONS; FERMENTATION TEMPERATURE; MECHANICAL DRYING; PHYSIO-CHEMICAL; SENSORY CHARACTERISTICS;

BIOTECHNOLOGY; FOOD TECHNOLOGY;

FERMENTATION;

EID: 23744479520     PISSN: 13309862     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

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