Effects of sodium lactate on the quality of dry fermented Chinese style sausages inoculated with lab culture of Pediococcus emtpsaceis atcc

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TARE-11-31.pdf (193.35 KB)

Date

2008

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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

URI

https://dl.nsf.gov.lk/handle/1/7996

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Tropical Agricultural Research & Extension

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