Effects of sodium lactate on the quality of dry fermented Chinese-style sausages inoculated with lab culture of Pediococcus pentosaceus-ATCC 33316
Open Access
|Apr 2010DOI: https://doi.org/10.4038/tare.v11i0.1785 | Journal eISSN: 1391-3646
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:
© 2010 KP Rai, W Xia, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons License.