Applicaation of Micrococcaceae on the quality of Chinese-style sausage.
博士 === 國立中興大學 === 畜產學系 === 88 === ABSTRACT This study investigated the Micrococcaceae as starter culture in the production of Chinese-style sausage. The research data has shown that Staphylococcus xylosus, had the highest level of enzyme activity. This includes: nitrate reductase, metm...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2000
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| Online Access: | http://ndltd.ncl.edu.tw/handle/33005555169889546757 |