Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages.

Mikami, Nana; Tsukada, Yoshiro; Pelpolage, Samanthi Wathsala; Han, Kyu-Ho; Fukushima, Michihiro; Shimada, Kenichiro

Mikami, Nana; Tsukada, Yoshiro; Pelpolage, Samanthi Wathsala; Han, Kyu-Ho; Fukushima, Michihiro; Shimada, Kenichiro.

Afiliación

Mikami N; Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada-cho, Obihiro, Hokkaido, 080-8555, Japan.
Tsukada Y; Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada-cho, Obihiro, Hokkaido, 080-8555, Japan.
Pelpolage SW; Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada-cho, Obihiro, Hokkaido, 080-8555, Japan.
Han KH; Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada-cho, Obihiro, Hokkaido, 080-8555, Japan.
Fukushima M; Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada-cho, Obihiro, Hokkaido, 080-8555, Japan.
Shimada K; Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada-cho, Obihiro, Hokkaido, 080-8555, Japan.

Heliyon ; 6(2): e03379, 2020 Feb.

Article en En | MEDLINE | ID: mdl-32123761

Palabras clave

Aroma; Fermented dry sausage; Food analysis; Food science; Microbiology; Protease; Protein degradation; Sake lees

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Heliyon Año: 2020 Tipo del documento: Article País de afiliación: Japón