Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening-Reference-Cited by-同舟云学术

Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening

Published:2021-11 Issue:6 Volume:41 Page:1078-1094
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Seleshe Semeneh^ORCID,Ameer Ammara^ORCID,Kang Suk Nam^ORCID

Funder

National Research Foundation of Korea

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2021.e60

Reference49 articles.

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3. Anti-obesity activity of lactic acid bacteria-starter-based kimchi in high-fat diet-induced obese mice;Journal of Functional Foods;2024-01

4. Impacts of Vitis Coignetiae Pulliat Extract on the Physicochemical Properties in Dry-Fermented Sausages During Storage;2024

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