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The effects of mixed starter cultures on the quality of dry fermented Chinese-style sausages Cover

The effects of mixed starter cultures on the quality of dry fermented Chinese-style sausages

Tropical Agricultural Research and Extension
Volume 9 (2006): Issue 0
By: ,   and    
Open Access
|Dec 2009
Authors

Authors

Krishna Prasad Rai

tare@agri.ruh.ac.lk

Department of Food Technology and Quality Control, Kathmandu

Chunhui Zhang

tare@agri.ruh.ac.lk

Technological Centre of Shunghui Group

Wenshui Xia

tare@agri.ruh.ac.lk

Southern Yangtze University
DOI: https://doi.org/10.4038/tare.v9i0.5410 | Journal eISSN: 1391-3646
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Language: English
Page range: 103 - 115
Published on: Dec 30, 2009
Published by: Faculty of Agriculture, University of Ruhuna
In partnership with: Paradigm Publishing Services
Keywords:
Dry fermented Chinese -style sausage,
Lactobacillus casei,
Staphylococcus xy-losus,
Mixed starter culture,
Quality attributes

© 2009 Krishna Prasad Rai, Chunhui Zhang, Wenshui Xia, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons License.

Volume 9 (2006): Issue 0
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