The effects of mixed starter cultures on the quality of dry fermented chinese -style sausages - Rai, K.P.; Zhang, C.; Xia, W. (Faculty of Agriculture-University of Ruhuna. Kamburupitiya, 2006)
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