Effect of compound fermentation of lactic acid bacteria and yeast on eating quality of mutton sausages

LAN Qinjie, SONG Jie, CHEN Mo, HOU Wujia, ZHOU Jiao, PEI Huijie, DENG Lin, YANG Yong

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (6) : 24-31.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (6) : 24-31. DOI: 10.13995/j.cnki.11-1802/ts.036037

Effect of compound fermentation of lactic acid bacteria and yeast on eating quality of mutton sausages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(6): 24-31 https://doi.org/10.13995/j.cnki.11-1802/ts.036037

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