The Effects of Combined Starter Cultures and Spices on the Quality Attributes of Fermented Sausage from Sheep Meat

Zhao Lihua,Wang Zhenyu,Wang Man,Liu Hai,Jin Ye,Ma Changwei

Food and Fermentation Industries ›› 2009, Vol. 35 ›› Issue (4) : 170.

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PDF(321 KB)
Food and Fermentation Industries ›› 2009, Vol. 35 ›› Issue (4) : 170.

The Effects of Combined Starter Cultures and Spices on the Quality Attributes of Fermented Sausage from Sheep Meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2009, 35(4): 170

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