The effects of mixed starter cultures on the quality of dry fermented chinese -style sausages
Date
2006
Journal Title
Journal ISSN
Volume Title
Publisher
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