Drying Temperature and Time Affect Quality of Chinese-style Sausage Inoculated with Lactic Acid Bacteria

✍ Scribed by CHIA-CHERNG HUANG; CHIN-WEN LIN

• Book ID: 108818859
• Publisher: Institute of Food Technologists
• Year: 1993
• Tongue: English
• Weight: 560 KB
• Volume: 58
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1993.tb04249.x