Comparison of physicochemical properties of beef potentiators prepared by synergistic fermentation and traditional method-Reference-Cited by-同舟云学术

Comparison of physicochemical properties of beef potentiators prepared by synergistic fermentation and traditional method

Published:2013-05-22 Issue:9 Volume:48 Page:1932-1939
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Gao Xianli¹,Yan Shuang¹,Yang Bao²,Lu Jian¹,Jin Zhao¹

Affiliation:

1. Key Laboratory of Industrial Biotechnology Ministry of Education; National Engineering Laboratory for Cereal Fermentation Technology; School of Biotechnology; Jiangnan University; Wuxi; 214122; China

2. South China Botanical Garden; Chinese Academy of Sciences; Guangzhou; 510650; China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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