Screening, fermentation condition optimization and quality evaluation of commercial low acidity fermented beef starter

YANG Xiaogang; ZHAO Xinrui; DU Guocheng

doi:10.13995/j.cnki.11-1802/ts.030660

YANG Xiaogang, ZHAO Xinrui, DU Guocheng

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (19) : 185-195.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (19) : 185-195. DOI: 10.13995/j.cnki.11-1802/ts.030660

Screening, fermentation condition optimization and quality evaluation of commercial low acidity fermented beef starter

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(19): 185-195 https://doi.org/10.13995/j.cnki.11-1802/ts.030660

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Received	Revised	Published
2022-01-10	2022-01-21	2022-10-15
Issue Date
2022-11-01

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