Optimization conditions for the prolonged storage of fermented pork jerky using Lactobacillus bulgaricus as a starter culture-Reference-Cited by-同舟云学术

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Optimization conditions for the prolonged storage of fermented pork jerky using Lactobacillus bulgaricus as a starter culture

Published:2020-12-17 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Chen Feifei¹^ORCID,Zhao Changqing¹,Feng Jiao¹,Zhao Yang¹

Affiliation:

1. College of Bioengineering Sichuan University of Science and Engineering Yibin P.R. China

Funder

Department of Science and Technology of Sichuan Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14921

Reference20 articles.

1. Survival of Mycobacterium avium subsp. paratuberculosis in raw fermented sausages during production and storage

2. Evaluation by NIRS technology of curing process of ham with low sodium content

3. Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

4. Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of different sterilization methods on the shelf life and physicochemical indicators of fermented pork jerky;Frontiers in Nutrition;2023-10-20

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