Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation

This study characterized the changes in the microbiological, physicochemical properties of Suan rou during fermentation via three different techniques (Technique A is a traditional production process. Based on technique A, technique B adds a total of 200 g of sucrose to the thinly sliced meat, and t...

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Detalles Bibliográficos
Autores principales: Zeng, Xuefeng, Meng, Ju, Zhang, Wei, He, Laping, Deng, Li, Ye, Chun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565211/
https://www.ncbi.nlm.nih.gov/pubmed/34760224
http://dx.doi.org/10.1002/fsn3.2095

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565211/
https://www.ncbi.nlm.nih.gov/pubmed/34760224
http://dx.doi.org/10.1002/fsn3.2095

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