Author:
Hao Shiqin,Qian Min,Wang Yaru,Zhang Kaiping,Tian Jianjun,Wang Xinliang
Reference66 articles.
1.
Li QZ, Wang HY. 2011. Present status and prospects of research on fermented meat products. Food Science 32:247−51(in Chinese)
2. Westphalen AD, Briggs JL, Lonergan SM. 2006. Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation. Meat Science 72:697−703
3. Zhang Y, Lu Y, Chen F. 2023. Relationship between physicochemical properties and microbial structural distribution of Chinese-style and Salami fermented sausages. Food Bioscience 53:102583
4.
Li X, Li X, Nan Q, Yang J. 1997. Application of lactic acid bacteria starter in meat products. Meat Research 1997(1):19−22+25(in Chinese)
5. Shan K, Yao Y, Wang J, Zhou T, Zeng X, et al. 2023. Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage. Food Research International 172:113210
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