The effects of mixed starter cultures on the quality of dry fermented chinese -style sausages

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TARE-9-103.pdf (881.71 KB)

Date

2006

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Faculty of Agriculture-University of Ruhuna. Kamburupitiya

Abstract

Description

Keywords

Food Science and Technology, Sausages, Meat products, Dry fermented Chinese -style sausages, Labtobacillus casei, Staphylococcus xylosus, Mixed starter culture, Food quality, Sensory evaluation, Food processing techniques, Microbiology, Physico chemical analysis

Citation

Tropical Agricultural Research and Extension9pp.103-115

URI

https://dl.nsf.gov.lk/handle/1/8195

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Tropical Agricultural Research & Extension

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