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Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage.
Du, Sha; Cheng, Huan; Ma, Jin-Kui; Li, Zong-Jun; Wang, Chuan-Hua; Wang, Yuan-Liang.
Afiliação
  • Du S; 1College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China.
  • Cheng H; 1College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China.
  • Ma JK; 2College of Chemistry and Chemical Engineering, Zhaoqing University, Duanzhou District, Zhaoqing, 526061 Guangdong China.
  • Li ZJ; 1College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China.
  • Wang CH; 1College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China.
  • Wang YL; 1College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China.
J Food Sci Technol ; 56(2): 811-823, 2019 Feb.
Article em En | MEDLINE | ID: mdl-30906039
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2019 Tipo de documento: Article País de publicação: Índia
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2019 Tipo de documento: Article País de publicação: Índia