The Effect of Starter Culture and Meat Endogenous Enzyme on the Free Amino Acids in Dry Fermented Sausages

Li Pinglan,Chen Qingwu,Sun Chenghu,Zhouwei,Ma Changwei

Food and Fermentation Industries ›› 2005, Vol. 31 ›› Issue (5) : 134.

PDF(328 KB)
PDF(328 KB)
Food and Fermentation Industries ›› 2005, Vol. 31 ›› Issue (5) : 134.

The Effect of Starter Culture and Meat Endogenous Enzyme on the Free Amino Acids in Dry Fermented Sausages

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2005, 31(5): 134

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(328 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉