Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages

Publication date: Available online 3 June 2020Source: Food Science and Human WellnessAuthor(s): Xi Chen, Ruifang Mi, Biao Qi, Suyue Xiong, Jiapeng Li, Chao Qu, Xiaoling Qiao, Wenhua Chen, Shouwei Wang
Source: Food Science and Human Wellness - Category: Food Science Source Type: research