Effects of different starter culture combinations on microbial counts and physico‐chemical properties in dry fermented mutton sausages

Lignende værker

• Effects of different starter culture combinations on microbial counts and physico‐chemical properties in dry fermented mutton sausages
  af: Debao Wang, et al.
  Udgivet: (2019-06-01)
• Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage
  af: Rai, Krishna P., et al.
  Udgivet: (2010)
• The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures
  af: Sun, Xueying, et al.
  Udgivet: (2020)
• Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations
  af: Stajić Slaviša, et al.
  Udgivet: (2018-12-01)
• Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages
  af: Agüero, Nadia de L., et al.
  Udgivet: (2020)