| Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage | |
| Qingfeng Ge; Huijie Pei; Rui Liu; Lei Chen; Xueqin Gao; Yubin Gu; Qin Hou; Yongqi Yin; Hai Yu; Mangang Wu | |
| 刊名 | LWT
 |
| 2019 | |
| 卷号 | Vol.101页码:513-518 |
| 关键词 | Jinhua ham Lactobacillus plantarum NJAU-01 Starter culture Dry-cured fermented sausages Quality change |
| ISSN号 | 0023-6438 |
| URL标识 | 查看原文 |
| 公开日期 | [db:dc_date_available] |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/4608032 |
| 专题 | 湖南大学 |
| 作者单位 | 1.b School of Food Science and Technology, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu, 225127, PR China a Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China 2.Henan University of Animal Husbandry and Economy, Zhengzhou, Henan, 450046, China |
| 推荐引用方式 GB/T 7714 | Qingfeng Ge,Huijie Pei,Rui Liu,et al. Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage[J]. LWT,2019,Vol.101:513-518. |
| APA | Qingfeng Ge.,Huijie Pei.,Rui Liu.,Lei Chen.,Xueqin Gao.,...&Guanghong Zhou.(2019).Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage.LWT,Vol.101,513-518. |
| MLA | Qingfeng Ge,et al."Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage".LWT Vol.101(2019):513-518. |
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