The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles
Yue Liu, Yingying Hu, Dewei Huang, Bayierta Bayinbate, Shasha Zheng, Baocai Xu
Topics & Concepts
FlavorFood scienceFermentationChemistryQuality (philosophy)Reduction (mathematics)MathematicsPhysicsGeometryQuantum mechanicsMeat and Animal Product QualityFood Quality and Safety StudiesBiochemical Analysis and Sensing Techniques