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Effect of Starter Cultures on Quality of Fermented Sausages.
Hwang, Jungeun; Kim, Yujin; Seo, Yeongeun; Sung, Miseon; Oh, Jei; Yoon, Yohan.
Afiliação
  • Hwang J; Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
  • Kim Y; Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
  • Seo Y; Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea.
  • Sung M; Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
  • Oh J; Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
  • Yoon Y; Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
Food Sci Anim Resour ; 43(1): 1-9, 2023 Jan.
Article em En | MEDLINE | ID: mdl-36789202
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Anim Resour Ano de publicação: 2023 Tipo de documento: Article País de publicação:
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: Food Sci Anim Resour Ano de publicação: 2023 Tipo de documento: Article País de publicação: