Effect of lactic acid bacteria on physicochemical properties and volatile flavor substances of fermented yak meat sausage

GONG Jue, TANG Shanhu, LI Sining, ZHENG Jiao, TAN Xuemei

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 57-64.

PDF(2120 KB)
PDF(2120 KB)
Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 57-64. DOI: 10.13995/j.cnki.11-1802/ts.022514

Effect of lactic acid bacteria on physicochemical properties and volatile flavor substances of fermented yak meat sausage

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

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}}, 2020, 46(4): 57-64 https://doi.org/10.13995/j.cnki.11-1802/ts.022514

References

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

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(2120 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉