Effect of mixed starter cultures on the changes of biogenic amines contents during fermentation and ripening of Sichuan-style sausage

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (9) : 63.

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PDF(2150 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (9) : 63.

Effect of mixed starter cultures on the changes of biogenic amines contents during fermentation and ripening of Sichuan-style sausage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(9): 63

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