טוען...
Quality characteristics of fermented sausage prepared with soy sauce
The contributions of soy sauce to the quality characteristics of fermented sausages were investigated. The number of lactic acid bacteria in sausages prepared with soy sauce increased from the first day of fermentation, and the population reached approximately log 7 CFU/g by the 5(th) day of ferment...
שמור ב:
| הוצא לאור ב: | Food Sci Biotechnol |
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| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
The Korean Society of Food Science and Technology
2016
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049208/ https://ncbi.nlm.nih.gov/pubmed/30263302 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0074-y |
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