Characterization of Cantonese sausage fermented by a mixed starter culture

Journal of Food Processing and Preservation

Volumn 42, Issue 6, 2018, Pages

  Cheng, Jing Rong ^a   Liu, Xue Ming ^a   Zhang, You Sheng ^a  

^a INSTITUTE OF ANIMAL SCIENCE   (China)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION; FOOD PROCESSING;

CURED MEAT PRODUCTS; FERMENTATION TIME; FERMENTED SAUSAGES; MIXED STARTER CULTURES; PHYSICOCHEMICAL PARAMETERS; QUALITY AND SAFETIES; TEXTURAL CHARACTERISTIC; TITRATABLE ACIDITY;

MEATS;

EID: 85044952162     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13623     Document Type: Article

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