A Review of the Processing and Characteristics of Fermented sausage
碩士 === 國立臺灣海洋大學 === 食品科學系 === 93 === iii Abstract The purpose of this review is to confer with the processing and characteristics of fermented sausage. The fermentation processing of raw sausage controlled by metabolic activity of added starter cultures. The most common starter cultures that added i...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/52721625125392779572 |