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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dc.contributor.authorRai, K.P.en_US
dc.contributor.authorXia, W.en_US
dc.date.accessioned2012-04-10T06:19:52Z
dc.date.available2012-04-10T06:19:52Z
dc.date.issued2008en_US
dc.identifier.citationTropical Agricultural Research and Extension11pp.31-38en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/7996
dc.publisherFaculty of Agriculture University of Ruhunaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectFood additivesen_US
dc.subjectSodium lactateen_US
dc.subjectMeat productsen_US
dc.subjectDry fermented sausageen_US
dc.subjectLipid oxidationen_US
dc.subjectMicrobial growthen_US
dc.subjectPediococcus pentosaceus ATCC 33316en_US
dc.subjectSensory evaluationen_US
dc.subjectFood qualityen_US
dc.titleEffects of sodium lactate on the quality of dry fermented Chinese style sausages inoculated with lab culture of Pediococcus emtpsaceis atccen_US
dc.typeArticleen_US

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