Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation-Reference-Cited by-同舟云学术

Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation

Published:2021-09-04 Issue:11 Volume:9 Page:5899-5913
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Zeng Xuefeng¹²³^ORCID,Meng Ju¹²³,Zhang Wei⁴,He Laping¹²³,Deng Li¹²³,Ye Chun¹²³

Affiliation:

1. School of Liquor and Food Engineering Guizhou University Guiyang China

2. Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang China

3. Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region Ministry of Education Guiyang China

4. College of Food Science and Engineering Wuhan Polytechnic University Wuhan China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2095

Reference41 articles.

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2. Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham

3. Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage

4. Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting

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