Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods
Author:
Funder
Rural Development Administration
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.2023.e42
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3. Effects of microbial fermentation on the flavor of cured duck legs;Cai;Poult Sci,2020
4. Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages;Cao;CyTA J Food,2019
5. Texture profile analysis and functional properties of gelatin from the skin of three species of fresh water fish;Chandra;Int J Food Prop,2015
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