Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages-Reference-Cited by-同舟云学术

Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages

Published:2021-01 Issue:1 Volume:10 Page:13-22
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Chen Xi,Mi Ruifang,Qi Biao,Xiong Suyue,Li Jiapeng,Qu Chao,Qiao Xiaoling,Chen Wenhua,Wang Shouwei

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science

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