Characterization of Cantonese sausage fermented by a mixed starter culture-Reference-Cited by-同舟云学术

Characterization of Cantonese sausage fermented by a mixed starter culture

Published:2018-04-06 Issue:6 Volume:42 Page:e13623
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Cheng Jing-Rong¹,Liu Xue-Ming¹^ORCID,Zhang You-Sheng¹

Affiliation:

1. Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing; The Sericultural & Agricultural Research Institute, Guangdong Academy of Agricultural Sciences; Guangzhou People's Republic of China

Funder

Guangdong Science and Technology Department

Natural Science Foundation of Guangdong Province

Guangzhou Science and Technology Program key projects

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13623/fullpdf

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