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中文
Meat Research
2004
,
Vol. 18
Issue (2)
: 46-48
DOI
: 10.7506/rlyj1001-8123-200402009
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Biochemical changes during ripening of fermented sausage
Wang Yanmei Ma Lizhen
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Abstract
This paper comprehensively discussed changes during ripening of fermented sausage as well as factors of effects. Discussions about trends of studies on fermented sausages are mede.
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Fermented sausage ripening biochemical changes
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200402009
OR
https://www.rlyj.net.cn/EN/Y2004/V18/I2/46
[1]
WANG Xiuli, LU Chenhong, HUO Junhui, FAN Baoying, SUN Jian.
Effects of Inoculated Fermentation on Quality of Fermented Beef Sausage and Antioxidant Activity of Peptides from It
[J]. Meat Research, 2022, 36(1): 7-13.
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2004, Vol. 18 
