PDF(328 KB)
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)
The Effect of Starter Culture and Meat Endogenous Enzyme on the Free Amino Acids in Dry Fermented Sausages
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