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

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dc.contributor.authorRai, K.P.en_US
dc.contributor.authorZhang, C.en_US
dc.contributor.authorXia, W.en_US
dc.date.accessioned2012-04-10T06:55:43Z
dc.date.available2012-04-10T06:55:43Z
dc.date.issued2006en_US
dc.identifier.citationTropical Agricultural Research and Extension9pp.103-115en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/8195
dc.publisherFaculty of Agriculture-University of Ruhuna. Kamburupitiyaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectSausagesen_US
dc.subjectMeat productsen_US
dc.subjectDry fermented Chinese -style sausagesen_US
dc.subjectLabtobacillus caseien_US
dc.subjectStaphylococcus xylosusen_US
dc.subjectMixed starter cultureen_US
dc.subjectFood qualityen_US
dc.subjectSensory evaluationen_US
dc.subjectFood processing techniquesen_US
dc.subjectMicrobiologyen_US
dc.subjectPhysico chemical analysisen_US
dc.titleThe effects of mixed starter cultures on the quality of dry fermented chinese -style sausagesen_US
dc.typeArticleen_US

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