Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices

✍ Scribed by Lihua Zhao; Ye Jin; Changwei Ma; Huanlu Song; Hui Li; Zhenyu Wang; Shan Xiao

• Book ID: 116738303
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 200 KB
• Volume: 88
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.03.010