Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage

por Liu, Yingli, Wan, Zhen, Yohannes, Kalekristos Woldemariam, Yu, Qinglin, Yang, Ziyan, Li, Hongyan, Liu, Jie, Wang, Jing
Publicado 2021