Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus

Published 2019 View Full Article

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Title
Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 114, Issue -, Pages 108392
Publisher
Elsevier BV
Online
2019-07-15
DOI
10.1016/j.lwt.2019.108392

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