Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage - Concepedia

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Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage

61

Citations

25

References

2018

Year

Qingfeng Ge, Huijie Pei, Rui Liu, Lei Chen, Xueqin Gao, Yubin Gu, Qin Hou, Yongqi Yin, Hai Yu, Mangang Wu,

NutritionFood FermentationBiotechnologyFood MicrobiologyFood PreservationJinhua HamMicrobiologyFood ProcessingDry-cured Fermented SausageFood QualityPublic HealthFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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