Effect of Different Starters on the Quality of Fermented Pork Sausage
In order to explore the effect of different starter on sausage quality, and provide a theoretical basis for the development of lactic acid bacteria starter and the improvement of sausage flavor. To inoculate Pediococcus pentosaceus (RY500), Lactobacillus fermentum (RY75) and Lactobacillus plantarum...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021030382 |