Effects of sodium lactate on the quality of dry fermented Chinese style sausages inoculated with lab culture of Pediococcus emtpsaceis atcc
Date
2008
Journal Title
Journal ISSN
Volume Title
Publisher
Faculty of Agriculture University of Ruhuna
Abstract
Description
Keywords
Food Science and Technology, Food additives, Sodium lactate, Meat products, Dry fermented sausage, Lipid oxidation, Microbial growth, Pediococcus pentosaceus ATCC 33316, Sensory evaluation, Food quality
Citation
Tropical Agricultural Research and Extension11pp.31-38