Effects of Co-fermentation with Lactic Acid Bacteria and Staphylococcus with Antioxidant Activity on the Quality of Cantonese Sausages
To explore the effects of starter cultures with antioxidant activity on the quality of Cantonese sausage, this study used pork frozen at –20 ℃ for 0, 3, 6 and 9 months to make Cantonese sausages (denoted respectively as 0E, 3E, 6E and 9E ) employing a mixed-strain starter culture of Lactiplantibacil...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-07-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-010.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|