Influence of Lactic Acid Bacteria on the Physicochemical Properties of the Chinese-style Dry Fermented Sausages

Zhao Jun-ren, Kong Bao-hua

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (10) : 170-173.

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Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (10) : 170-173. DOI: 10.13995/j.cnki.11-1802/ts.2010.10.033
Food and Fermentation Industries

Influence of Lactic Acid Bacteria on the Physicochemical Properties of the Chinese-style Dry Fermented Sausages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(10): 170-173 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.10.033

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