Effects of a compounded starter on fat oxidation and fatty acid compositionof mutton fermented sausages

doi:10.13995/j.cnki.11-1802/ts.019937

HAN Yunfei, ZHAI Yujia, GUO Junfei, YANG Le, DELGERJARGAL, DUAN Yan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (11) : 99-105.

PDF(862 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (11) : 99-105. DOI: 10.13995/j.cnki.11-1802/ts.019937

Effects of a compounded starter on fat oxidation and fatty acid compositionof mutton fermented sausages

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(11): 99-105 https://doi.org/10.13995/j.cnki.11-1802/ts.019937

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(862 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2019-01-12	2019-06-15
Issue Date
2019-07-08

Please choose a citation manager

Content to export