The effects of mixed starter cultures on the quality of dry fermented Chinese-style sausages
By: Krishna Prasad Rai, Chunhui Zhang and Wenshui Xia
Open Access
|Dec 2009DOI: https://doi.org/10.4038/tare.v9i0.5410 | Journal eISSN: 1391-3646
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:
© 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.