The Effect of Different Culture Starters on the Physicochemical Properties of Fermented Mutton Sausages

Tong Li-ga, Duan Yan, Jin Zhi-min, Jia Xue-hui, Jin Ye

Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (12) : 87-90.

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PDF(281 KB)
Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (12) : 87-90. DOI: 10.13995/j.cnki.11-1802/ts.2012.12.028
Food and Fermentation Industries

The Effect of Different Culture Starters on the Physicochemical Properties of Fermented Mutton Sausages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2012, 38(12): 87-90 https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.028

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