Relationship between physicochemical properties and microbial structural distribution of Chinese-style and Salami fermented sausages
Yalin Zhang, Youyou Lü, Fusheng Chen
Topics & Concepts
FermentationChemistryFood scienceNitriteFlavorPeroxide valuePeroxideOrganic chemistryNitrateMeat and Animal Product QualitySensory Analysis and Statistical MethodsFood Quality and Safety Studies