Microbial succession in representative fermented sausages: driving flavor development and variations across Eastern and Western products
Fermented sausages, processed through microbial fermentation, have a long history and cultural significance. The fermentation process not only extends shelf life but also enhances flavor, texture, and nutritional value, making them integral to many global food cultures. These products can be classif...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2025-11-01
|
| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2025.9240128 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|