Effect of inoculation of starter on physicochemical properties and texture characteristics of fermented beef jerky
Author:
Affiliation:
1. College of Food Science and Engineering Jilin University Changchun China
2. College of Biological and Agricultural Engineering Jilin University Changchun China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15744
Reference48 articles.
1. Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages
2. Physicochemical and Microbiological Properties of Fermented Lamb Sausages Using Probiotic Lactobacillus plantarum IIA-2C12 as Starter Culture
3. MICROBIAL DYNAMICS DURING THE FERMENTATION OF WAKALIM, A TRADITIONAL ETHIOPIAN FERMENTED SAUSAGE
4. Recent analytical approaches to the analysis of biogenic amines in food samples
5. An overview of the nutritional value of beef and lamb meat from South America
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