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Effects of sodium lactate on the quality of dry fermented Chinese-style sausages inoculated with lab culture of Pediococcus pentosaceus-ATCC 33316 Cover

Effects of sodium lactate on the quality of dry fermented Chinese-style sausages inoculated with lab culture of Pediococcus pentosaceus-ATCC 33316

Tropical Agricultural Research and Extension
Volume 11 (2008): Issue 0
By:  and    
Open Access
|Apr 2010
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DOI: https://doi.org/10.4038/tare.v11i0.1785 | Journal eISSN: 1391-3646
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Language: English
Page range: 31 - 38
Published on: Apr 19, 2010
Published by: Faculty of Agriculture, University of Ruhuna
In partnership with: Paradigm Publishing Services
Keywords:
Sodium Lactate,
Dry fermented Chinese-style sausage,
P. pentosaceus-ATCC 33316,
pH,
Antimicrobial,
Lipid oxidation

© 2010 KP Rai, W Xia, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons License.

Volume 11 (2008): Issue 0
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