Effect of starter culture on volatile flavor compounds in Smoked Horse Sausages

HAN Xian-na, LU Shi-ling, LI Kai-xiong, LI Bao-kun, WANG Qing-ling

Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (05) : 200-206.

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PDF(347 KB)
Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (05) : 200-206. DOI: 10.13995/j.cnki.11-1802/ts.2013.05.045
Food and Fermentation Industries

Effect of starter culture on volatile flavor compounds in Smoked Horse Sausages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 39(05): 200-206 https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.045

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