ZHANG Li, LIU Guangjuan, XU Zequan, XING Shijun, ZHU Mingrui, SUN Jianing, WANG Zirong
Effect of Phosphorus-Free Water-Retaining Agent Combinations on the Quality Change of Pasteurized Sausages Made from Pale, Soft and Exudative (PSE) Pork during Storage
TANG Xingyu, WANG Haodong, WU Nian, HUANG Jiahui, HUANG Hao, TIAN Xing, LI Zongjun
Effect of Salt on Microbial Flora, Physicochemical Properties and Salt-Soluble Protein Characteristics of Traditional Fermented Meat during Fermentation
ZHANG Yajing, SHU Xianghua, HUANG Xin, Lü Tao, WANG Yulei, ZHANG Yalun, ZHANG Zhihui, LUO Gao, LI Xinhan, LI Xiangnan, SONG Chunlian
Applying 16S rDNA Sequencing to Analyze the Microbial Diversity on the Surface and in the Interior of Saba Ham, a Traditional Chinese Fermented Meat Product
RONG Liangyan, YANG Juanchun, ZHAO Linyu, ZHONG Guixia, YANG Peng, LI Ruren
Effect of Different Mixed Starter Cultures on the Eating Quality of Fermented Sausages and Their Application in Fermented Sausages with Different Diameters
