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Journal description
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Details for article 5 of 15 found articles
| Title: |
Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages |
| Author: |
Chen, Xi Mi, Ruifang Qi, Biao Xiong, Suyue Li, Jiapeng Qu, Chao Qiao, Xiaoling Chen, Wenhua Wang, Shouwei |
| Appeared in: |
Food science and human wellness |
| Paging: | Volume 10 () nr. 1 pages 13-22 |
| Year: |
2021 |
| Contents: | |
| Publisher: |
KeAi Communications Co. Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 5 of 15 found articles
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