Rai, K.P.Zhang, C.Xia, W.2012-04-102012-04-102006Tropical Agricultural Research and Extension9pp.103-115https://dl.nsf.gov.lk/handle/1/8195Food Science and TechnologySausagesMeat productsDry fermented Chinese -style sausagesLabtobacillus caseiStaphylococcus xylosusMixed starter cultureFood qualitySensory evaluationFood processing techniquesMicrobiologyPhysico chemical analysisThe effects of mixed starter cultures on the quality of dry fermented chinese -style sausagesArticle