Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation

✍ Scribed by Xue Zhang; Baohua Kong; Youling L. Xiong

• Book ID: 116737144
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 143 KB
• Volume: 77
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2007.05.010