Effects of Bacterias from Local Cured Meat on the Qualities of Fermented Beef
Objective: In order to study the effect of bacteria from special cured meat on the quality of fermented beef. Methods: Staphylococcus equi from Hunan cured meat and Leuconostoc mesenteric from Xinyang cured meat were used as fermentation strains to produce fermented beef. The changes of water conten...
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| Principais autores: | , , , , , , , |
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| 格式: | Artigo |
| 語言: | Chinês |
| 出版: |
The editorial department of Science and Technology of Food Industry
2024-04-01
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| 叢編: | Shipin gongye ke-ji |
| 主題: | |
| 在線閱讀: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040222 |
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