Rai, K.P.Xia, W.2012-04-102012-04-102008Tropical Agricultural Research and Extension11pp.31-38https://dl.nsf.gov.lk/handle/1/7996Food Science and TechnologyFood additivesSodium lactateMeat productsDry fermented sausageLipid oxidationMicrobial growthPediococcus pentosaceus ATCC 33316Sensory evaluationFood qualityEffects of sodium lactate on the quality of dry fermented Chinese style sausages inoculated with lab culture of Pediococcus emtpsaceis atccArticle