Effects of Microbial Nitrosation Inhibitors on the Changes of Microbial Colony during the Fermentation and Maturation of Air Dried Sausage and Sensory Evaluation Analysis

CHEN Yuanyuan; FU Huijing; LUO Qiaozhi; REN Xiaoqing; MA Lizhen

doi:10.13982/j.mfst.1673-9078.2022.7.1164

Home>Articles>Effects of Microbial Nitrosation Inhibitors on the Changes of Microbial Colony during the Fermentation and Maturation of Air Dried Sausage and Sensory Evaluation Analysis

DOI: 10.13982/j.mfst.1673-9078.2022.7.1164

Effects of Microbial Nitrosation Inhibitors on the Changes of Microbial Colony during the Fermentation and Maturation of Air Dried Sausage and Sensory Evaluation Analysis

CHEN Yuanyuan

FU Huijing

LUO Qiaozhi

REN Xiaoqing

MA Lizhen

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Publication Date：2022-07-15

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：11( 79-89 )

Modern Food Science & Technology

ISTICPKU

ISSN：1673-9078

Year, Vol.(Issue)：2022,38(7)