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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...
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| Udgivet i: | Food Sci Biotechnol |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
The Korean Society of Food Science and Technology
2016
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| Fag: | |
| Online adgang: | 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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