Physiocochemical and biochemical changes during ripening of dry fermented Chinese-style sausages inoculated with lactic acid bacteria

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Autoria(s): Shrestha, A. K.; Rai, K; Xia, W.

Contribuinte(s)	M.R. Bhandari H. Thapa N.R. Dahal C. Uprety
Data(s)	01/01/2005
Identificador	http://espace.library.uq.edu.au/view/UQ:78530
Publicador	Nepal Food Scientists and Technologists Association
Palavras-Chave	#C1 #290100 Industrial Biotechnology and Food Sciences #780105 Biological sciences #0908 Food Sciences
Tipo	Journal Article