Effect of Inoculating Lactic Acid Bacteria Starter on Physicochemical Properties and Safety Quality of Air-dried Sausage During Air Drying
In order to study the effects of lactic acid bacteria starter on the physical and chemical properties and safety quality of air-dried sausage during processing, SHI-59 (Staphylococcus xylose, Pediococcus pentosus, Lactobacillus plantarum), WBL-45 (Staphylococcus xylose, Staphylococcus botulinus, Lac...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080168 |