Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices-Reference-Cited by-同舟云学术

Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices

Published:2011-08 Issue:4 Volume:88 Page:761-766
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Zhao Lihua,Jin Ye,Ma Changwei,Song Huanlu,Li Hui,Wang Zhenyu,Xiao Shan

Publisher

Elsevier BV

Subject

Food Science

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