The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages
Van Ba, Hoa, Seo, Hyun-Woo, Kim, Jin-Hyoung, Cho, Soo-Hyun, Kim, Yoon-Seok, Ham, Jun-Sang, Park, Beom-Young, Kim, Hyun-Wook, Kim, Tae-Bin, Seong, Pil-NamVolume:
74
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.07.019
Date:
December, 2016
File:
PDF, 901 KB
english, 2016