Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage

Published 2018 View Full Article

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Title
Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage
Authors
Keywords
Jinhua ham, Lactobacillus plantarum, NJAU-01, Starter culture, Dry-cured fermented sausages, Quality change
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 101, Issue -, Pages 513-518
Publisher
Elsevier BV
Online
2018-11-26
DOI
10.1016/j.lwt.2018.11.081

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