Effect of different proportions of Kluyveromyces on quality characteristic of low-salt fermented sausages

FAN Xinyang, ZHANG Xiangmei, KANG Jing, HOU Yue, CHU Suqiao, YAO Huimin

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (2) : 227-233.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (2) : 227-233. DOI: 10.13995/j.cnki.11-1802/ts.038789

Effect of different proportions of Kluyveromyces on quality characteristic of low-salt fermented sausages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(2): 227-233 https://doi.org/10.13995/j.cnki.11-1802/ts.038789

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