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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
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| Materias: | |
| 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 |