The biological properties and aroma production characteristics of 9 strains from fermented meat
To develop excellent strains suitable for the fermentation of meat products, using 9 strains (3 strains each of yeast, lactic acid bacteria, and Staphylococcus) isolated and identified from cured meat and sausages as research objects, the biological properties and aroma production characteristics of...
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| Format: | Artigo |
| Jezik: | Inglês |
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Editorial Department of China Brewing
2026-02-01
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| Serija: | Zhongguo niangzao |
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| Online dostop: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2026-45-2-135.pdf |
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